Azafran Soup with Spinach Greens and Yellow Cornmeal Dumplings

Azafran Soup with Spinach Greens and Yellow Cornmeal Dumplings

Ingredients

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

Directions

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.