AZAFRáN SOUP WITH SPINACH GREENS AND YELLOW CORNMEAL DUMPLINGS
The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.
Provided by Lois Ellen Frank
Categories Soup/Stew Dinner Corn Cornmeal Squash Summer Spinach Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the dumplings:
- Combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1-inch balls, flatten, and shape into small triangles, spheres, or another shape.
- Pour the chicken stock or water into a small pot and bring to a boil over medium-high heat. Decrease the heat to a simmer and drop in the dumplings (you may need to do this in batches). Cook for 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside.
- Make the soup:
- Heat 2 cups of the water and the azafrán in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafrán, and return the liquid to the saucepan. Add the salt, pepper, stock (if using), and the remaining water and bring to a boil over medium-high heat. Add the squash, decrease the heat, and simmer for 5 minutes. Add the corn kernels and simmer for another 5 minutes. Add the dumplings and spinach, cook for 2 minutes, and serve immediately.
- Variation:
- This dish can be made vegetarian by omitting the chicken stock and just using water.
- Cooks' Note
- Azafrán, also called Native American saffron, is an herb that is actually the fine threads from the stigma of the safflower plant. Despite the name, azafrán is not the same as saffron, which is usually more expensive and derived from the crocus plant in the iris family. (Saffron can be substituted for azafrán, though: use one pinch of saffron for 2 tablespoons of azafrán. Stored in a dark, cool place, azafrán will last several months in a sealed plastic or glass container.
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Madina Dubat
[email protected]This soup is a great way to use up leftover chicken or turkey. It's also a great soup to freeze for later.
Peyton Williams
[email protected]I've made this soup several times now and it's always a hit. It's a great recipe to have on hand for when you're short on time or ingredients.
Shamsa Ali
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Okoth Fred
[email protected]I'm not a big fan of cornmeal, but I really enjoyed the dumplings in this soup. They were light and fluffy, and they added a nice texture to the soup.
Saibaj Ansari
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the cornmeal dumplings and they didn't even notice the spinach.
Ariana Parada
[email protected]I had some trouble finding all of the ingredients for this soup. I ended up having to substitute a few things, but it still turned out great!
Juan Cora
[email protected]This soup is a bit too spicy for my taste. Next time I'll use less saffron.
Muwaguza Experito
[email protected]I'm not sure what went wrong, but my soup turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.
Ajith Kumara
[email protected]This soup is a bit time-consuming to make, but it's worth it. The flavor is amazing!
Khandaker Liton
[email protected]I made this soup for a party and it was a hit! Everyone loved the unique flavor and the cornmeal dumplings were a big hit.
Dragan Jovanovic
[email protected]This soup is a great way to use up leftover vegetables. I had some leftover carrots and celery that I added to the soup and it turned out great!
MD Abdul Alim
[email protected]I'm not a big fan of spinach, but I really enjoyed this soup. The saffron and cornmeal dumplings really helped to balance out the flavor.
prince shahzad
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the saffron gives it a bit of a spicy kick.
Ibrahim Eliasu
[email protected]I love the vibrant color of this soup! It's so inviting and makes me want to eat it.
Emilee Dehart
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with spinach, carrots, and celery.
Jafique Semper
[email protected]The cornmeal dumplings were a bit too dry for my taste. Next time I'll try adding a little more milk to the batter.
Daniel C
[email protected]I had some leftover chicken that I added to the soup and it was delicious. This is a great way to use up leftovers!
Rezu Wan
[email protected]This soup was easy to make and turned out great! I used fresh spinach from my garden and it really made a difference in the flavor.
Kim Rwrw
[email protected]I've never had a soup quite like this before, and I'm so glad I tried it. The saffron gave it a unique and flavorful taste that I loved.
Syed Wajeeh
[email protected]This soup was a delightful surprise! The flavors of the saffron, spinach greens, and cornmeal dumplings blended together perfectly. I especially enjoyed the dumplings, which were light and fluffy with a slightly crispy exterior.