Friulian Soup (Paparot)

Spinach soup

Yield: 6 servings
Community Recipe from

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

Preparation

  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.
November 2012

This recipe is a personal recipe added by Marty1007 and has not been tested or endorsed by MyRecipes.

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