[world_famous_recipes] Greens Soup with Cornmeal Dumplings
Greens Soup with Cornmeal Dumplings
Adapted from Texas Home Cooking, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1993). Cooler weather makes a warm bowl of nourishing soup sound so appealing! This recipe is the perfect find for September, too: you can use any combination of the fresh greens that are still available in markets this time of year, paired with satisfying tender cornmeal dumplings that bring the indigenous American people to mind. The cornmeal batter recipe makes enough so you can bake up a batch of the most mouth-watering cornbread ever to serve alongside this great soup. Greens Soup with Cornmeal Dumplings is such a luscious way to honor this magical season, and the Native American way of respect for the nourishment the earth gives us so generously. It's also a great way to get your little ones to eat their antioxidant-rich, mineral-filled greens!
1 recipe Cornmeal Batter (below) 2 pounds mixed greens (mustard, turnip, collard, dandelion, and beet greens, spinach, chard, and kale can all be used), tough stems removed, coarsely chopped 1 onion, chopped 2 or 3 celery ribs, chopped 1/2 to 1 green bell pepper, chopped 2 garlic cloves, minced 6 cups vegetable stock 1 tablespoon paprika 2 teaspoons cider vinegar 2 teaspoons Creole or Cajun seasoning 1/2 teaspoon fresh-ground black pepper 1/2 teaspoon dried thyme 1 medium baking potato, peeled or unpeeled, diced 1 cup fresh or frozen corn kernels
1. Measure out 1/2 cup of the cornmeal batter and reserve it. Bake the rest of the batter according to the recipe to serve with the soup. 2. Into a large stockpot, toss the mixed greens, onion, celery, bell pepper, garlic, stock, paprika, vinegar, Creole seasoning, pepper, and thyme. Bring mixture to a boil, reduce heat to a simmer, and cook for one hour, stirring occasionally. 3. Add potato to soup and simmer an additional 20 minutes until the greens and potato are tender. 4. Spoon out about half the soup and puree it in a blender or food processor. Return the puree to the pan, add corn kernels, and bring soup back to a simmer. Add reserved cornmeal batter by teaspoons to the simmering soup. Cover soup and cook it 15 minutes more, or until the dumplings are tender. 5. Ladle soup into bowls and serve immediately with warm cornbread on the side.
Cornmeal Batter
1 tablespoon corn or canola oil 1 & 1/2 cups medium-grind cornmeal, preferable stone-ground 1/2 cup all-purpose flour 3 tablespoons sugar Recipes Message Board
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