Creamy Polenta Soup With Spinach (Paparot) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 18 |
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I watched an episode of Lydia's Italy on PBS the other day and she made this deliciously comforting and simple soup using polenta. I made it and it will surely please your family (and your pocketbook). Enjoy! Ingredients:
3/4 cup yellow polenta |
2 tablespoons all-purpose flour |
3 cups hot chicken broth |
2 garlic cloves, smashed |
3 tablespoons butter |
kosher salt, to taste |
fresh ground black pepper, to taste |
2 cups packed spinach leaves |
parmesan cheese, grated (optional) |
extra virgin olive oil (optional) |
Directions:
1. 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. 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. 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. 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.
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