Ingredients:
- kosher salt , to taste
- fresh ground black pepper , to taste
- parmesan cheese, grated (optional)
- extra virgin olive oil (optional)
Directions:
- 1. Tip: For a smooth and velvety soup like Lydia's, I pulsed my cornmeal in my food processor for about 20 seconds before starting the recipe. First, whisk the polenta and flour in a saucepan.
- 2. Starting with 1 cup of broth, whisk the broth and polenta-flour mixture and remove any lumps. Add the butter and salt and stir.
- 3. Continue adding broth while whisking and place on medium-high heat to bring to a boil. Lower to medium heat and simmer soup for 25 minutes. Stir gently.
- 4. Add spinach to soup and stir. Continue cooking on medium-low heat for 10 minutes. If using, serve with grated parmesan cheese and a drizzle of olive oil. Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.06 Kcal (193 kJ) | ||
| Calories from fat | 18.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.03g | 3% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 180.92mg | 8% | |
| Potassium | 251.47mg | 5% | |
| Total Carbs | 5.44g | 2% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 50.97 Kcal (213 kJ) | ||
| Calories from fat | 20.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 3% | |
|---|---|---|---|
| Cholesterol | 5.63mg | 2% | |
| Sodium | 200.2mg | 8% | |
| Potassium | 278.27mg | 5% | |
| Total Carbs | 6.02g | 2% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 1.2g | 4% | |
| Protein | 1.73g | 3% | |
| Vitamin C | 14.9mg | 22% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.3mg | 6% | |
| Calcium | 50.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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