Azafrán Soup With Spinach Greens and Yellow Cornmeal Dumplings

wednesday night american indian wednesday nights in america southwestern soup/stew dinner corn cornmeal squash summer spinach peanut free tree nut free soy free vegetarian

Lois Ellen Frank

6 servings

Source

Ingredients

1 cup ground yellow cornmeal

¾ cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon white pepper

2½ tablespoons sugar

1 teaspoon unsalted butter, softened

¾ cup milk

2 cups chicken stock or water

6 cups water

2 tablespoons azafrán (see note)

1 teaspoon salt

½ teaspoon white pepper

3 cups chicken stock or water

2 yellow summer squash, diced

3 cups corn kernels (fresh, frozen, or canned)

1 bunch spinach greens, washed and stemmed

Method

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-inch balls, flatten, and shape into small triangles, spheres, or another shape.

Pour the chicken stock or water into a small pot and bring to a boil over medium-high heat. Decrease the heat to a simmer and drop in the dumplings (you may need to do this in batches). Cook for 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside.

Heat 2 cups of the water and the azafrán 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 azafrán, and return the liquid to the saucepan. Add the salt, pepper, stock (if using), and the remaining water and bring to a boil over medium-high heat. Add the squash, decrease the heat, and simmer for 5 minutes. Add the corn kernels and simmer for another 5 minutes. Add the dumplings and spinach, cook for 2 minutes, and serve immediately.