AZAFRáN SOUP WITH SPINACH GREENS AND YELLOW CORNMEAL DUMPLINGS

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Azafrán Soup With Spinach Greens and Yellow Cornmeal Dumplings image

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

Yellow Cornmeal Dumplings:
1 cup ground yellow cornmeal
¾ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon white pepper
2½ tablespoons sugar
1 teaspoon unsalted butter, softened
¾ cup milk
2 cups chicken stock or water
Azafrán Soup:
6 cups water
2 tablespoons azafrán (see note)
1 teaspoon salt
½ teaspoon white pepper
3 cups chicken stock or water
2 yellow summer squash, diced
3 cups corn kernels (fresh, frozen, or canned)
1 bunch spinach greens, washed and stemmed

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.

Ruby Harding
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This soup is a 10/10! I highly recommend it.


Autumn Shaddix
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This soup is the best! I've never had anything like it before.


Simon Raffaut
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This soup is a keeper! I'll be making it for years to come.


Jannati Aktar
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This soup is amazing! I can't believe how easy it was to make.


Tahamina sultana
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I'm so glad I tried this soup. It's now one of my favorites.


Levi Powell
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This soup is so good! I'll definitely be making it again.


Aiden Daniel
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This soup is a must-try! The cornmeal dumplings are the perfect addition.


Hendry Semere
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This soup is a winner! The saffron and spinach give it a unique and delicious flavor.


javaid Ahmad
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I love this soup! It's so flavorful and comforting. The cornmeal dumplings are a great addition.


Alyssa Horton
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This soup is absolutely delicious! The saffron gives it a beautiful golden color and the spinach and cornmeal dumplings add a nice texture and flavor. I highly recommend this recipe.


Rodrigo Laguna
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This soup is a great way to warm up on a cold day. The saffron and spinach give it a nice, rich flavor and the cornmeal dumplings add a bit of heartiness.


AG
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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 of the spinach.


Sunar Bangla
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This soup is a great way to get your kids to eat their vegetables. My kids loved the cornmeal dumplings and the spinach was hidden so well that they didn't even notice it.


Ch Fahad Arif Sahu
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I made this soup for a dinner party and it was a hit! Everyone loved the unique flavor and the cornmeal dumplings were a big hit. I will definitely be making this soup again.


Shadon T.V
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This soup is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and flavorful soup that will impress your guests.


Haris Abbasi
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I love the combination of flavors in this soup. The saffron and spinach give it a unique and interesting flavor that I've never tasted before. The cornmeal dumplings are a great addition and add a nice texture to the soup.


Hafid Saaoudi
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This soup is a great way to use up leftover spinach and cornmeal. I had some leftover cornmeal from making cornbread, and this soup was the perfect way to use it up. The spinach added a nice pop of color and nutrients.


samiirvloger dad aya
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I was pleasantly surprised by how easy this soup was to make. I was able to find all of the ingredients at my local grocery store, and the preparation was straightforward. The end result was a delicious and flavorful soup that my whole family enjoyed


Limau0nm Lima
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The saffron gave this soup a beautiful golden color and a subtle, yet distinct flavor. The spinach and cornmeal dumplings added a nice texture and heartiness to the soup, making it a perfect meal for a cold winter day.


Allen Joseph
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This soup was a delightful explosion of flavors! The combination of saffron, spinach, and cornmeal dumplings created a rich and complex taste that was both comforting and exciting. I highly recommend this recipe to anyone looking for a unique and sat