Azafran Soup with Spinach Greens and Yellow Cornmeal Dumplings

Dumplings

 * 1 cup ground yellow cornmeal
 * ¾ cup all purpose flour
 * 2 tsp baking powder
 * 1 tsp salt
 * 1 tsp white pepper
 * 2½ tsp sugar
 * 1 tsp unsalted butter, softened
 * 2 cups chicken stock

Azafran soup

 * 6 cups water
 * 2 tbsp azafran
 * 1 tsp salt
 * ½ tsp white pepper
 * 3 cup chicken stock
 * 2 yellow summer squash, diced
 * 3 cup corn kernels
 * 1 bunch spinach, washed and stemmed

Dumplings

 * 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

 * 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.