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Recipe Name: Azafran Soup With Spinach Greens And Yellow Cornmeal Dump Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 6

1 Cup(s) Ground yellow cornmeal
3/4 Cup(s) All purpose flour
2 Teaspoon(s) Baking Powder
1 Teaspoon(s) Salt
1 Teaspoon(s) White pepper
2 1/2 Teaspoon(s) Sugar
1 Teaspoon(s) Unsalted butter, softened
2 Cup(s) Chicken stock
6 Cup(s) Water
2 Tablespoon(s) Azafran, see note
2 Yellow summer squash, diced
3 Cup(s) Corn kernels
1 Bunch spinach, washed and
To 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" balls, flatten, and shape into small triangles. Pour the
chicken stock into a pot and bring to a boil over medium heat. Reduce
the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes,
until tender and cooked all the way through. Remove the dumplings
from the stock and set aside. 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. 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 to a boil over medium-high heat. Add squash, reduce the heat ans
simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add
dumplings and spinach, cook 2 minutes, and serve immediately.
**Note** Azafran, also called Native American saffron my the American
Indians, is an herb that is actually fine threads from the stigma of
the safflower plant. Despite the name, azafran is not the same as
saffron, which is an expensive spice derived from the crocus plant in
the iris family. (Saffron can be substituted for azafran, though: use
1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly
sold in Latin American markets and specialty herb stores. It can also
be ordered by mail. It is best stored in a cool dark place and will
last several months in a sealed plastic or glass container. From
"Native American Cooking," by Lois Ellen Frank Posted to MM-Recipes
Digest by "Rfm" <> on May 25, 98

Nutrition (calculated from recipe ingredients)
Calories: 295
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 7.7mg
Sodium: 1558.6mg
Potassium: 591.5mg
Carbohydrates: 54.4g
Fiber: 5.4g
Sugar: 7.8g
Protein: 11.9g

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