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Emerald Soup

1/4 lb. fresh spinach
1/2 chicken breast, boned & skinless
1 tsp. dry sherry
3 1/2 c. chicken stock or bouillon
1 white from large egg
2 tbsp. water
Salt & white pepper to taste

Wash spinach in several changes of water to remove all sand. Drain in colander, squeeze out excess water. Roll and shred finely. Set aside. Cut chicken into 1 inch cubes and place in blender. Add 1 1/2 teaspoons cornstarch, sherry, 1/4 cup chicken stock and egg white. Blend until pureed. Transfer to bowl. Combine 1 tablespoon cornstarch and water in small bowl. Bring the remaining chicken stock to a boil in a saucepan. Stir in chicken mixture until it is well broken up and turned white in color. Stir cornstarch mixture into the soup. Add spinach. Season to taste and serve.

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