Rustic Spinach and Cornmeal Soup
- 6 cups (or more) low-salt chicken broth or vegetable broth
- 3/4 cup polenta (coarse cornmeal)
- 3 tablespoons all purpose flour
- 3 tablespoons butter
- 2 garlic cloves, peeled, crushed
- Coarse kosher salt
- 8 ounces baby spinach leaves
- This recipe is vegetarian
- Produce
- Baby spinach, leaves (8 ounces)
- Canned Goods
- Chicken broth or vegetable broth, low-salt (6 cups)
- Cooking & Baking
- All purpose flour (3 tablespoons)
- Garlic cloves (2)
- Kosher salt, Coarse (1)
- Pasta & Grains
- Polenta (3/4 cup)
- Dairy
- Butter (3 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published October 1, 2010 (2 years ago).
5 people saved this recipe.
