Paparot – Spinach and Polenta Soup3 comments Oct 11th, 2010 | By Tobias | Category: Recipes, Soups
This is a simple but delicious soup from the “Friaul” area. The ingredients are reduced to spinach and Polenta. This delicious soup can be a whole lunch if want as the Polenta as such is quite filling. I love easy going soups, especially the Italian ones.
Preparation time: 10 minutes
cooking time: 20 minutes
- 18 ounces of fresh spinach
- 34 fl oz vegetable stock
- 3.5 ounces Polenta
- 2 cloves of garlic
- 1 tbsp. of butter
- some olive oil
- salt and pepper
Wash the spinach well, dry it in a spinner and chop it up a bit. Dice the garlic.
Heat some oil in a pan. Add the spinach and fry it. The spinach will reduce volume instantly. Let it simmer for a couple of minutes. Now add the garlic and let it cook for a few minutes as well.
Now pour the soup stock into the pan. Add the Polenta and boil it until it is soft. This should take about 10 minutes, depending on the type of Polenta.
Before serving add the butter to the soup. Season with salt and pepper. If the soup turns out too thick, just add some water.