Rustic Spinach and Cornmeal Soup
October 5th, 2010 | Filed under: entree, recipe, sides & bites | Tags: arugula, garlic, parmesan, polenta, soup, spinach, vegetarian
So I hear that it’s cold and rainy up north, and that can only mean one thing. Soup weather! It may still be in the 80′s down here, but we’re finally waking up to cool breezes. Nothing is more exciting than the end of a brutal Miami summer and the promise of blue skies and outdoor dining for the next 6 months. You may hate me if you wish, but you guys get Fall and snow on Christmas. It’s a trade off.
Whether you’re up north after a long run in chilly weather or just relaxing after practice, this is the kind of post-game recovery soup that comforts from the inside out.
Not matter what the season, soup is my all time favorite thing to make. I love chopping the onions and garlic and the way they smell in hot olive oil. I love the warm simmering pot and the glossy look of the bubbling broth. And most of all, I love being able to taste and adjust along the way, adding more spice or more acid until it’s just perfect. So when I saw Lidia Bastianich’s recipe for Rustic Spinach and Cornmeal Soup in this month’s Bon Appetit, I knew it would be just the kind of thing I love.
Of course I changed a few things. Using roasted garlic instead of raw and arugula as well as spinach, for example. But I kept it close to the original because you don’t need to mess with such a simple recipe. The soup was warm and thick, perfumed with roasted garlic and full of tender greens. The last thing I did was add toasted Parmesan rinds for surprising pockets of toasty salty cheese. All in all, the ideal soup for cold and rainy days — or even served alongside a crisp salad like Fennel & Fig Salad with Honey Mustard Chicken.
Adapted from
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
4 cloves roasted garlic, crushed (or 2 cloves raw garlic, peeled and crushed)
Coarse kosher salt
4 oz. baby spinach leaves
4 oz. baby arugula leaves
Want to expand your post-workout menu? Try pairing this with Steak & Asparagus Chimichurri Pasta or follow up with a light dessert like Homemade Banana Chocolate Granola Bars.
More to Explore
- Roast Chicken with Fingerlings & Carrots – a rustic main to match the soup’s earthy depth.
- Ricotta Pea Ravioli in Parmesan Broth – for more broth-based comfort meals.
- Espresso Pork Tenderloin & Sweet Potato Fries – bold and flavorful, perfect after an active day.