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Azafran Soup with Spinach Greens and Yellow Cornmeal Dumplings

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Azafran Soup with Spinach Greens and Yellow Cornmeal Dumplings

Ingredients Edit

Dumplings Edit

Azafran soup Edit

Directions Edit

Dumplings Edit

  1. Combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl.
  2. Add the butter and milk and mix well.
  3. Knead in a little more flour.
  4. Divide the dough into 1" balls, flatten, and shape into small triangles.
  5. Pour the chicken stock into a pot and boil * reduce the heat to a simmer and drop in the dumplings.
  6. Cook 3 to 4 minutes.
  7. Remove the dumplings from the stock and set aside.

Azafran soup Edit

  1. Heat 2 cups of the water and the azafran in a large saucepan about 7 minutes.
  2. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan.
  3. Add salt, pepper, stock, and the remaining 4 cups of the water and bring boil
  4. Add squash, reduce the heat and simmer 5 minutes.
  5. Add cork kernels and simmer another 5 minutes.
  6. Add dumplings and spinach, cook 2 minutes.

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