Soup Cookbook

Directions

• 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”
• net> on May 25, 98