Creamy Polenta Soup With Spinach (Paparot) - cooking recipe

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)

Preparation

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. 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. 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. 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.