Parts of Friuli-Venezia Giulia, located in northeastern Italy, once belonged to Austria and Slovenia, and the Italians in this area often speak German or Slovenian as their first language. Not surprisingly, the food is very different from that in other parts of Italy. Rather than pasta, cooks there make a variety of dumplings, and sauerkraut turns up in many dishes. The region is also famous for its excellent wines, especially the whites. The creamy texture and buttery flavor of this soup from the region make it particularly comforting on a cold winter day. Cornmeal (polenta) is the unusual thickener for the soup. Kale or a combination of greens can be used in place of the spinach.
Serves 6
INGREDIENTS:
- 4 tablespoons (½ stick) unsalted butter
- 2 garlic cloves, minced
- 2 (10-ounce) bags spinach, washed, tough stems removed, and torn into bite-size pieces
- 5 cups Rich Vegetable Broth or chicken broth
- ½ cup finely ground yellow cornmeal
- Salt and freshly ground pepper
- ½ cup freshly grated Parmigiano-Reggiano
INSTRUCTIONS:
- In a large pot, melt 3 tablespoons of the butter over medium heat.
- Add the garlic and cook, stirring, until lightly golden, about 1 minute.
- Stir in the spinach and cook until wilted, about 5 minutes.
- Add 4 cups of the broth to the pot and bring to a simmer.
- Stir together the remaining 1 cup broth and the cornmeal in a small bowl until smooth.
- Add the cornmeal mixture to the pot, stir well, and season to taste with salt and pepper.
- Cook, stirring occasionally, until the soup is thickened, about 30 minutes. If the soup becomes too thick, add some warm water and stir well.
- Taste for seasoning.
- Stir in the remaining tablespoon of butter and the grated cheese.
- Serve the soup.
