Azafran soup with spinach greens and yellow cornmeal dump
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Azafran soup with spinach greens and yellow cornmeal dump
  Spinach    Greens    Cornmeal    Soups  
Last updated 6/12/2012 1:05:37 AM. Recipe ID 30686. Report a problem with this recipe.
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      Title: Azafran soup with spinach greens and yellow cornmeal dump
 Categories: Native amer, Soups
      Yield: 6 Servings
 
MMMMM-----------------YELLOW CORNMEAL DUMPLINGS----------------------
      1 c  Ground yellow cornmeal
    3/4 c  All purpose flour
      2 ts Baking powder
      1 ts Salt
      1 ts White pepper
  2 1/2 ts Sugar
      1 ts Unsalted butter, softened
      2 c  Chicken stock

MMMMM------------------------AZAFRAN SOUP-----------------------------
      6 c  Water
      2 tb Azafran (see note)
      1 ts Salt
    1/2 ts White pepper
      3 c  Chicken stock
      2    Yellow summer squash, diced
      3 c  Corn kernels
      1    Bunch spinach, washed and
           -stemmed
 
  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.
  
  **Note**  Azafran, also called Native American saffron my the American
  Indians, is an herb that is actually fine threads from the stigma of
  the safflower plant.  Despite the name, azafran is not the same as
  saffron, which is an expensive spice derived from the crocus plant in
  the iris family.  (Saffron can be substituted for azafran, though:
  use 1 pinch of saffran for 2 tablespoons of azafran).
  
  Azafran is commonly sold in Latin American markets and specialty herb
  stores.  It can also be ordered by mail.  It is best stored in a cool
  dark place and will last several months in a sealed plastic or glass
  container.
  
  




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Recipe ID 30686 (Apr 03, 2005)

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