Post by blackcrowheart on Jun 23, 2008 17:14:45 GMT -5
Aztec Onion And Lime Soup With Blue Corn Dumplings
Soup;
3 tablespoons corn oil
4 medium yellow onions, thinly sliced
5 garlic cloves, finely chopped or 3 serrano chiles,
seeded, chopped fine
1 large tomato, peeled, seeded, and chopped
5 cups veggie stock
1/4 cup lime juice
1 tablespoon finely grated lime zest
salt to taste
black pepper, freshly ground to taste
Blue Corn Dumplings;
1 cup blue corn flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1 egg
1/2 cup milk
2 tablespoons finely chopped cilantro
Over low heat, warm the corn oil in a large heavy pot
(preferably one that can be carried to the table). Add
the onions and stir to coat them with oil. Cover and
cook them slowly for 20 minutes.
Uncover the pot and raise the heat to moderate. Stir
in the garlic and chiles and saute for 2 minutes. Then
add the tomato and continue to cook, stirring for 1
more minute.
Add the stock, lime juice and zest, and salt and
pepper. Bring the soup to a boil. Lower the heat and
simmer, uncovered, for 30 minutes.
Meanwhile, prepare the Blue Corn Dumplings. Sift the
corn flour, baking powder, and salt into a
medium-sized bowl. Using your fingers, two knives, or
a pastry cutter, cut in the vegetable shortening until
the mixture resembles fine crumbs.
In a small bowl, beat together the egg and milk. Add
the cilantro. Gradually stir the egg mixture into the
corn flour mixture, adding only enough of the egg to
moisten the flour thoroughly. The dough should not be
too wet. Depending on the size of the egg, you may not
need to use it all.
When the soup has cooked for 30 minutes, drop the
dough into the simmering broth a tablespoon at a time
to make a dozen dumplings. Cover the pot with a
tight-fitting lid, and steam the dumplings for 15
minutes. Keep the soup at a low bubble, and do not
lift the lid while the dumplings are cooking.
Bring the cooking pot to the table and serve the soup
hot in Mexican-style bowls, with two dumplings
floating in each. Serves 6.
Soup;
3 tablespoons corn oil
4 medium yellow onions, thinly sliced
5 garlic cloves, finely chopped or 3 serrano chiles,
seeded, chopped fine
1 large tomato, peeled, seeded, and chopped
5 cups veggie stock
1/4 cup lime juice
1 tablespoon finely grated lime zest
salt to taste
black pepper, freshly ground to taste
Blue Corn Dumplings;
1 cup blue corn flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1 egg
1/2 cup milk
2 tablespoons finely chopped cilantro
Over low heat, warm the corn oil in a large heavy pot
(preferably one that can be carried to the table). Add
the onions and stir to coat them with oil. Cover and
cook them slowly for 20 minutes.
Uncover the pot and raise the heat to moderate. Stir
in the garlic and chiles and saute for 2 minutes. Then
add the tomato and continue to cook, stirring for 1
more minute.
Add the stock, lime juice and zest, and salt and
pepper. Bring the soup to a boil. Lower the heat and
simmer, uncovered, for 30 minutes.
Meanwhile, prepare the Blue Corn Dumplings. Sift the
corn flour, baking powder, and salt into a
medium-sized bowl. Using your fingers, two knives, or
a pastry cutter, cut in the vegetable shortening until
the mixture resembles fine crumbs.
In a small bowl, beat together the egg and milk. Add
the cilantro. Gradually stir the egg mixture into the
corn flour mixture, adding only enough of the egg to
moisten the flour thoroughly. The dough should not be
too wet. Depending on the size of the egg, you may not
need to use it all.
When the soup has cooked for 30 minutes, drop the
dough into the simmering broth a tablespoon at a time
to make a dozen dumplings. Cover the pot with a
tight-fitting lid, and steam the dumplings for 15
minutes. Keep the soup at a low bubble, and do not
lift the lid while the dumplings are cooking.
Bring the cooking pot to the table and serve the soup
hot in Mexican-style bowls, with two dumplings
floating in each. Serves 6.