Friulian Spinach Soup: Paparot
Friulian Spinach Soup: Paparot might be just the main course you are searching for. One portion of this dish contains about 62g of protein, 64g of fat, and Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of peppercorns, flour, tomato paste, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
In a large soup pot, heat the olive oil over high heat.
Add the garlic and cook over medium-high heat until the garlic is browned and softened, about 5 minutes.
Add the spinach, cook for 2 minutes, season with salt and pepper, and then add the chicken stock. Bring to a boil and reduce to a simmer.
In a large bowl, combine the cornmeal and the flour and whisk in a ladle of the chicken stock. Stir the mixture back into the soup pot and cook for 10 minutes. Season with salt and pepper and serve.
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
Add all the chicken parts and brown all over, stirring to avoid burning.
Remove the chicken and reserve.
Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.