Rustic Spinach And Cornmeal Soup
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
56
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Bring 6 cups broth to simmer in large saucepan; cover to keep warm
2
Whisk polenta and flour in heavy large pot
3
Add 1 cup hot broth; whisk over medium-high heat until smooth
4
Stir in butter and garlic; sprinkle lightly with coarse salt
5
Gradually add 5 cups hot broth by cupfuls
6
Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes
7
Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer
8
Season with more coarse salt and black pepper
9
Ladle soup into 6 bowls and serve
10
Bring 6 cups broth to simmer in large saucepan; cover to keep warm
11
Whisk polenta and flour in heavy large pot
12
Add 1 cup hot broth; whisk over medium-high heat until smooth
13
Stir in butter and garlic; sprinkle lightly with coarse salt
14
Gradually add 5 cups hot broth by cupfuls
15
Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes
16
Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer
17
Season with more coarse salt and black pepper
18
Ladle soup into 6 bowls and serve