Recipe - Azafran Soup With Spinach Greens And Yellow Cornmeal Dumpli

YELLOW CORNMEAL DUMPLINGS
1 cup Ground yellow cornmeal
Three fourths cup All purpose flour
2 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon White pepper
2 One half teaspoon Sugar
1 teaspoon Unsalted butter, softened
2 cup Chicken stock

AZAFRAN SOUP
6 cup Water
2 tablespoon Azafran (see note)
1 teaspoon Salt
One half teaspoon White pepper
3 cup Chicken stock
2 Yellow summer squash, minced
3 cup Corn kernels
1 Bunch spinach, washed and
stemmed

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 mediumhigh 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 mediumhigh 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 MMRecipes Digest by "Rfm" RobertMiles@usa.net on May 25, 98