Saturday, January 8, 2011
Rustic Spinach and Cornmeal Soup
Something a little different for a cold day. Reminds me of peasant food.....but rich and satisfying. Make it the traditional way or Vegan-ize it!! Serve with crusty whole grain bread or a tossed salad..... the perfect lunch or light supper!
•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 or Earth Balance Vegan Spread
•2 garlic cloves, peeled, crushed
•Coarse kosher salt
•8 ounces baby spinach leaves
Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
•Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 cup hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add 5 cups hot broth by cupfuls. 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. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.
•Ladle soup into 6 bowls and serve
And this is my Daily Cyn..............