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]

Procedures[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.