Friulian Soup (Paparot)
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- 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
- 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.
- 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.
This recipe is a personal recipe added by Marty1007 and has not been tested or endorsed by MyRecipes.
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Friulian Soup (Paparot) Recipe at a Glance
- COURSE: Soups/Stews