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Azafran Soup with Spinach Greens and Yellow Cornmeal Dumpli

Make Azafran Soup with Spinach Greens and Yellow Cornmeal Dumpli at home with Ground Yellow Cornmeal, All Purpose Flour, Baking Powder, Salt, and White Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 3/4 cup
• 2 tsp
• 1 tsp
• 1 tsp
• 2 1/2 tsp
• 1 tsp
• 2 cup
• 6 cup
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 3 cup
• 2
• 3 cup
• 1 bunch

Method (preview)

1. 1

   To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl.

2. 2

   Add the butter and milk and mix well to make a batter that is moist but not sticky.

3. 3

   If the dough is too moist, knead in a little more flour.

4. 4

   Divide the dough into 1" balls, flatten, and shape into small triangles.

5. 5

   Pour the chicken stock into a pot and bring to a boil over medium heat.

6. 6

   Reduce the heat to a simmer and drop in the dumplings.

7. 7

   Cook 3 to 4 minutes, until tender and cooked all the way through.

8. 8

   Remove the dumplings from the stock and set aside.

9. 9

   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.

10. 10

    Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan.

11. 11

    Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium-high heat.

12. 12

    Add squash, reduce the heat ans simmer 5 minutes.

13. 13

    Add cork kernels and simmer another 5 minutes.

14. 14

    Add dumplings and spinach, cook 2 minutes, and serve immediately.

15. 15

    Note** Azafran, also called Native American saffron my the American

16. 16

    It can also be ordered by mail.

17. 17

    From "Native American Cooking," by Lois Ellen Frank