Azafran Soup with Spinach Greens and Yellow Cornmeal Dumpli

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also 3 Comments

Description

Ingredients

• 1 cup Ground yellow cornmeal
• 3/4 cup All purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp white pepper
• 2 1/2 tsp Sugar
• 1 tsp unsalted butter, softened
• 2 cup chicken stock

AZAFRAN SOUP

• 6 cup water
• 2 tbl Azafran (see note)
• 1 tsp salt
• 1/2 tsp white pepper
• 3 cup chicken stock
• 2 x Yellow summer Squash, diced
• 3 cup corn kernels
• 1 bn spinach, washed and stemmed

Directions

For the dumplings:

• Combine the cornmeal, flour, baking powder, salt, pepper, and Sugar together in a bowl.
• Add the butter and milk and mix well .
• 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 boil
• Reduce the heat to a simmer and drop in the dumplings.
• Cook 3 to 4 minutes.
• 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 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 boil
• Add Squash, reduce the heat and simmer 5 minutes.
• Add cork kernels and simmer another 5 minutes.
• Add dumplings and spinach, cook 2 minutes.

See also