Paparot
Nutrition
Calories: 148 kcalCarbohydrates: 13 gProtein: 9 gFat: 18 gSaturated Fat: 14 gCholesterol: 31 mgSodium: 144 mgFiber: 7 gSugar: 6 gVitamin A: 245 IUCalcium: 139 mgIron: 11 mg
Ingredients
- 16 oz spinach
- 2 oz. butter
- 1 each garlic clove
- 1 dash nutmeg
- 2 tablespoon corn flour fine polenta flour
- 1 tablespoon flour
- 1 dash salt
- 1 dash pepper
Instructions
- Cook the cleaned spinach in the usual way, and put it through the food mill.
- Stir the flour into the melted butter. Add the prepared spinach, the chopped garlic, the salt, pepper, and nutmeg. Add 2-1/2 - 3 pints of water. Let the soup cook for a few minutes.
- After it has come to the boil and add the polenta. Cook for another 30 minutes, stirring frequently.
- Instead of putting the spinach through the sieve to start with, the whole soup can be sieved after the polenta has cooked, which is perhaps more satisfactory.