AZAFRáN SOUP WITH SPINACH GREENS AND YELLOW CORNMEAL DUMPLINGS

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

Ingredients

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.