Aztec Onion And Lime Soup With Blue Corn Dumplings |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a very hearty and very different yet very tasty soup. I love it and make it in double batches so I have enough left for a couple of days lunch. Better the next day. Yummo. Enjoy Ingredients:
3 tablespoons corn oil |
4 medium yellow onions thinly sliced |
5 garlic cloves finely chopped |
3 jalapenos seeded chopped fine |
1 large tomato peeled seeded and chopped |
5 cups chicken stock |
1/4 cup lime juice |
1 tablespoon finely grated lime zest |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
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 |
Directions:
1. Over low heat warm corn oil in a large heavy pot.
2. Add onions and stir to coat them with oil.
3. Cover and cook slowly for 20 minutes.
4. Uncover pot and raise heat to medium.
5. Stir in the garlic and jalapenos then sauté for 2 minutes.
6. Add tomato and continue to cook stirring for 1 more minute.
7. Add stock, lime juice, zest, salt and pepper.
8. Bring to a boil then lower the heat and simmer uncovered for 30 minutes.
9. Meanwhile prepare the dumplings by sifting the corn flour, baking powder and salt into a medium sized bowl.
10. Using your fingers, two knives or a pastry cutter cut in the vegetable shortening until mixture resembles fine crumbs.
11. In a small bowl beat together the egg and milk then add the cilantro.
12. Gradually stir the egg mixture into the corn flour mixture adding only enough of the egg to moisten the flour thoroughly.
13. 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.
14. Cover the pot with a tight-fitting lid, and steam the dumplings for 15 minutes.
15. Keep the soup at a low bubble and do not lift the lid while the dumplings are cooking.
16. Serve hot.
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