Cornmeal Soup

Name: Cornmeal Soup (Soupe aux Friquerons)
Yield: 6 Servings
Cuisine: French
Ingredients: 6 cups water or farm-style chicken broth; Hot milk or light cream to taste; Grated Beaufort, Tomme, or Gruyère cheese; Salt; ¾ cup fine cornmeal; grated nutmeg to taste; Pepper from the mill; 3 cloves garlic, finely chopped; 2 cups packed spinach leaves, chopped

Soupe aux Friquerons

Preparation info

6
Servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Friquerons are white when made with flour or yellow when made with polenta. The addition of fresh spinach and garlic is mine, to pep up the porridge, for it is definitely more a porridge than a soup. The chicken giblet broth also will do a lot for the taste.

Ingredients

6 cups water or farm-style chicken broth
¾ cup fine cornmeal

Europe
France
Soup
Gluten-free
Savoie
Summer
Mediterranean

Method

Bring the water or broth to a boil; stirring constantly, add the cornmeal in a steady rain. Lumps may form, but please do not destroy them. The more lumps, the better the soup is considered. Cook until the soup thickens, then add salt, pepper, and nutmeg. Cook down until quite thick, to approximately 4 cups. Add the raw chopped spinach and garlic, stirring well. Thin the soup with milk or cream