The Kitchen
Mixed-Greens & Sausage Soup w/Cornmeal Dumplings
Dumplings:
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 1/2 tablespoons butter, melted
- 1/2 cup chopped chives
- 2 t toasted fennel seeds
Line rimmed baking sheet with plastic wrap. Whisk first 5
ingredients in medium bowl. Stir in milk and butter, then chives
and fennel. Let stand at least 1 hour and up to 2 hours. Using wet
hands, shape mixture, 1 tablespoon at a time into 18 dumplings,
arranging on sheet.
Soup:
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 4 large garlic cloves, pressed
- 4 bay leaves
- 1 tablespoon chopped fresh thyme
- 1 pound Andouille sausages, sliced into 1/4-inch-thick rounds
- 6 cups organic chicken broth
- 2 14.5-ounce cans diced tomatoes in juice
- 1 teaspoon hot pepper sauce
- 1/8 teaspoon ground allspice
- 1 pound of chopped greens
Heat oil in large pot over medium heat. Add onion, garlic, bay leaves,
and thyme. Sauté until onion is tender, about 5 minutes. Add sausage;
sauté until fat renders, 3 to 4 minutes. Add broth, tomatoes with juice,
hot sauce, and allspice; bring to simmer, stirring occasionally.
Add greens to simmering soup. Cook greens uncovered 10 minutes,
stirring occasionally. Drop in dumplings. Cover; reduce heat to low.
Simmer until dumplings are tender and cooked through, 20 to 25
minutes. Add salt and pepper to taste.
