Friulian Spinach Soup: Paparot Recipe

Name: Friulian Spinach Soup: Paparot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 cloves garlic, roughly chopped; 2 pounds spinach, chopped; Salt and pepper; 2 quarts brown chicken stock, recipe follows; 2/3 cup fine corn meal; 1/3 cup flour; 4 tablespoons extra-virgin olive oil; 7 pounds chicken wings, backs, and bones; 6 carrots, coarsely chopped; 4 onions, coarsely chopped; 8 ribs celery, coarsely chopped; 4 tablespoons tomato paste; 2 tablespoons black peppercorns; 2 bunches parsley stems

Servings: persons

3 tablespoons extra-virgin olive oil
2 cloves garlic, roughly chopped
2 pounds spinach, chopped
Salt and pepper
2 quarts brown chicken stock, recipe follows
2/3 cup fine corn meal
1/3 cup flour
4 tablespoons extra-virgin olive oil
7 pounds chicken wings, backs, and bones
6 carrots, coarsely chopped
4 onions, coarsely chopped
8 ribs celery, coarsely chopped
4 tablespoons tomato paste
2 tablespoons black peppercorns
2 bunches parsley stems

1
In a large soup pot, heat the olive oil over high heat.
2
Add the garlic and cook over medium-high heat until the garlic is browned and softened, about 5 minutes.
3
Add the spinach, cook for 2 minutes, season with salt and pepper, and then add the chicken stock.
4
Bring to a boil and reduce to a simmer.
5
In a large bowl, combine the cornmeal and the flour and whisk in a ladle of the chicken stock.
6
Stir the mixture back into the soup pot and cook for 10 minutes.
7
Season with salt and pepper and serve.
8
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
9
Add all the chicken parts and brown all over, stirring to avoid burning.
10
Remove the chicken and reserve.
11
Add the carrots, onions, and celery to the pot and cook until soft and browned.
12
Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley.
13
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
14
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.
15
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
16
Stir the stock to facilitate cooling and set aside.
17
Refrigerate stock in small containers for up to a week or freeze for up to a month.

1906

kcal

Calories

Fat

Carbs

277

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 cloves garlic, roughly chopped, 2 pounds spinach, chopped, Salt and pepper, and more.

Yes, Friulian Spinach Soup: Paparot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Friulian Spinach Soup: Paparot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions