Azafran Soup with Spinach Greens and Yellow Cornmeal Dumplings

Ingredients
AZAFRAN SOUP
 * 1 cup Ground yellow cornmeal
 * 3/4 cup All purpose flour
 * 2 tsp Baking powder
 * 1 tsp Salt
 * 1 tsp White pepper
 * 2 1/2 tsp Sugar
 * 1 tsp Unsalted butter, softened
 * 2 cup Chicken stock
 * 6 cup Water
 * 2 tbl Azafran (see note)
 * 1 tsp Salt
 * 1/2 tsp White pepper
 * 3 cup Chicken stock
 * 2 x Yellow summer squash, diced
 * 3 cup Corn kernels
 * 1 bn spinach, washed and stemmed

Directions
For the dumplings: For the soup:
 * Combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl.
 * Add the butter and milk and mix well.
 * 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 boil
 * Reduce the heat to a simmer and drop in the dumplings.
 * Cook 3 to 4 minutes.
 * Remove the dumplings from the stock and set aside.
 * Heat 2 cups of the water and the azafran in a large saucepan 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 boil
 * Add squash, reduce the heat and simmer 5 minutes.
 * Add cork kernels and simmer another 5 minutes.
 * Add dumplings and spinach, cook 2 minutes.