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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoon(s) extra-virgin olive oil |
2 clove(s) garlic, roughly chopped |
2 pound(s) spinach chopped |
salt and pepper |
2 quart(s) brown chicken stock |
2/3 cup(s) corn meal |
1/3 cup(s) flour |
Directions:
1. In a large soup pot, heat the olive oil over high heat. Add the garlic and cook over medium-high heat until the garlic is browned and softened, about 5 minutes. Add the spinach, cook for 2 minutes, season with salt and pepper, and then add the schicken stock. Bring to a boil and reduce to a simmer.
2. In a large bowl, combine the cornmeal and the flour and whisk in a ladle of the chicken stock. Stir the mixture back into the soup pot and cook for 10 minutes. Season with salt and pepper and serve.
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