Polenta Soup

Name: Polenta Soup (Soupe à la Farine de Blé de Turquie)
Yield: 6 Servings
Cuisine: French
Ingredients: Grated Beaufort or Gruyère cheese; 3 tablespoons chopped chervil leaves; 1 cup light cream; Freshly grated nutmeg, to your taste; Pepper from the mill; 1 cup cold farm-style chicken broth; 2 large, red sun-ripened tomatoes, peeled and cubed; 2 large, yellow sun-ripened tomatoes, peeled and cubed; ½ cup medium cornmeal; 5 cups milk; Salt; 1 large zucchini, diced into ¼-inch cubes; ½ cup butter; 4 cloves garlic, mashed; 3 onions, very finely chopped

Soupe à la Farine de Blé de Turquie

Preparation info

6
Servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

For more details on the importance of cornmeal in Savoie food see the chapter on Exotic Grains. This was a great favorite in both my restaurants. If yellow tomatoes are not available in your area, use twice as many red ones.

Ingredients

½ cup butter
3 onions, very finely chopped
4 cloves garli

Europe
France
Soup
Gluten-free
Summer
Mediterranean
Savoie

Method

In a large saucepan, heat half the butter to the noisette stage. Add the onions and half the garlic. Cook slowly until very mellow and compote-like.

Meanwhile sauté the zucchini and the other half of the garlic in the remaining butter on high heat so both take on a brown color; add the red and yellow tomatoes, toss well, cook another 15 minutes, then remove from the heat.

Mix th