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Creamy Polenta Soup With Spinach (Paparot)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.3401
Energy (kCal)346.98
Carbohydrates (g)24.9207
Total fats (g)23.3784
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    polenta 3/4 cup - - - -
    purpose flour 2 tablespoons - - - -
    hot chicken broth 3 cups - - - -
    garlic clove 2 smashed - - - -
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    kosher salt - - - -
    black pepper ground - - - -
    spinach leaf 2 cups 90.48 13.1352 11.3256 1.7784
    parmesan cheese grated - - - -
    extra virgin olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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