Paparot

Paparot is a traditional soup originating from the Friuli-Venezia Giulia region. It’s made with a combination of spinach, butter, polenta (cornmeal), flour, garlic, nutmeg, and seasonings. In order to prepare it, the flour is stirred into melted butter and mixed with chopped garlic, salt, pepper, nutmeg, water, and cooked spinach. The soup is cooked for a short while, and when it starts to boil, the polenta is added to the pot. The combination is then cooked while stirring frequently. Once done, the soup is usually passed through a sieve and served warm. This hearty soup can be enriched with the addition of sausage meat or lard.