Creamy Polenta Soup With Spinach (paparot)

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 3/4 cup yellow polenta
• 2 tablespoons all-purpose flour
• 3 cups hot chicken broth
• 2 garlic cloves, smashed
• 3 tablespoons butter
• kosher salt, to taste
• fresh ground black pepper, to taste
• 2 cups packed spinach leaves
• parmesan cheese, grated (optional)
• extra virgin olive oil (optional)

Recipe

• 1 1. tip: for a smooth and velvety soup like lydia's, i pulsed my cornmeal in my food processor for about 20 seconds before starting the recipe. first, whisk the polenta and flour in a saucepan.
• 2 2. starting with 1 cup of broth, whisk the broth and polenta-flour mixture and remove any lumps. add the butter and salt and stir.
• 3 3. continue adding broth while whisking and place on medium-high heat to bring to a boil. lower to medium heat and simmer soup for 25 minutes. stir gently.
• 4 4. add spinach to soup and stir. continue cooking on medium-low heat for 10 minutes. if using, serve with grated parmesan cheese and a drizzle of olive oil. enjoy.