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Azafran Soup with Spinach Greens and Yellow Cornmeal Dumplings Recipe
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To make Azafran Soup with Spinach Greens and Yellow Cornmeal Dumplings you will need
Ingredients
| | YELLOW CORNMEAL DUMPLINGS | | | | 1 | cup | Ground yellow cornmeal | | 3/4 | cups | All purpose flour | | 2 | teaspoons | Baking powder | | 1 | teaspoon | Salt | | 1 | teaspoon | White pepper | | 2 1/2 | teaspoons | Sugar | | 1 | teaspoon | Unsalted butter, softened | | 2 | cups | Chicken stock |
| | AZAFRAN SOUP | | | | 6 | cups | Water | | 2 | tablespoons | Azafran (see note) | | 1 | teaspoon | Salt | | 1/2 | teaspoons | White pepper | | 3 | cups | Chicken stock | | 2 | | Yellow summer squash, diced | | 3 | cups | Corn kernels | | 1 | | Bunch spinach, washed and stemmed |
Instructions
To make the dumplings, combine the cornmeal, flour, baking powder, salt,
pepper, and sugar together in a bowl. Add the butter and milk and mix well
to make a batter that is moist but not sticky. If the dough is too moist,
knead in a little more flour. Divide the dough into 1" balls, flatten, and
shape into small triangles.
Pour the chicken stock into a pot and bring to a boil over medium heat.
Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4
minutes, until tender and cooked all the way through. Remove the dumplings
from the stock and set aside.
For the soup, heat 2 cups of the water and the azafran in a large saucepan
over medium-high heat until the liquid has reduced by half, about 7
minutes. Pour through a fine sieve, discard the azafran, and return the
liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups
of the water and bring to a boil over medium-high heat. Add squash, reduce
the heat ans simmer 5 minutes. Add cork kernels and simmer another 5
minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately.
Enjoy your Azafran Soup with Spinach Greens and Yellow Cornmeal Dumplings
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Sat 9 Aug 2008
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