Azafrán (Carthamus tinctorius) are the stamens from the safflower. The safflower was introduced to New Mexico by the Spaniards as a substitute for true saffron. As well as adding it to recipes for flavor and color many tribes historically used azafrán for medicinal purposes. Many Native Peoples as well as Spanish descendants still use azafrán medicinally, but the majority of people today use is as a spice in cooking. The subtle aromatic flavor of azafrán in this nutritious soup is wonderful with fresh sweet vegetables. Serve this a s a main course with bread, or homemade tortillas, or in smaller portions as an appetizer.
Cooks' Note:Azafrán, also called Native American saffron, is an herb that is actually the fine threads from the stigma of the safflower plant. Despite the name, azafrán is not the same as saffron, which is usually more expensive and derived from the crocus plant in the iris family. (Saffron can be substituted for azafrán, though: use one pinch of saffron for 2 tablespoons of azafrán.) Stored in a dark, cool place, azafrán will last several months in a sealed plastic or glass container.
Variation:This dish can be made vegetarian by omitting the chicken stock and just using water.
Ingredients
6 servings
Yellow Cornmeal Dumplings:
Azafrán Soup:
Make the dumplings:
Step 1
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-inch balls, flatten, and shape into small triangles, spheres, or another shape.
Step 2
Pour the chicken stock or water into a small pot and bring to a boil over medium-high heat. Decrease the heat to a simmer and drop in the dumplings (you may need to do this in batches). Cook for 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside.
Make the soup:
Step 3
两杯热的水和azafran large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafrán, and return the liquid to the saucepan. Add the salt, pepper, stock (if using), and the remaining water and bring to a boil over medium-high heat. Add the squash, decrease the heat, and simmer for 5 minutes. Add the corn kernels and simmer for another 5 minutes. Add the dumplings and spinach, cook for 2 minutes, and serve immediately.
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Reviews (3)
Back to Topt was delicious. I intend to make it again and again throughout the fall and winter. I did cheat in that I used a Jiffy corn bread mix. I plopped it all on the boiling chicken broth, and though it awhile it did bake, At the proper time I used a round teaspoon to make little balls ala the dumplings which i placed on the soup simmering. I concluded just buying pre-made corn bread is good enough, a bit diced o the soup, and a piece on a bread plate with butter is fine for me. I've probably reduced it to the rubble of an ordinary Missouri table, however, it is a down home soup in my opinion. I love it. Thank you for sharing, My next project will be the lemon burst cherry tomatoes on pasta.
Paula Morrow
Hannibal, MO
9/18/2021
I've never had a soup quite like this before so I wasn't sure if it came out "right" when I made it. The dumplings were slightly sweet with a great, somewhat chewy texture. The broth was very light with just a hint of sweetness. I was worried this dish would be very expensive to make because of the saffron however the other ingredients were very inexpensive so I only spent about $28 to make it. I used canned corn and it came out okay but I think because the dish is so simple it would really benefit from the best quality produce you can find. I'll definitely make it again but with some fresher ingredients.
hrachel865
Virginia
8/4/2021
This sounds wonderful! Since I have a goodly amount of saffron, I’ll use a generous pinch. But rather than spinach, I prefer the bitterness of arugula. I wonder if soft tofu would work, and ripe tomatoes in wedges … Anyone?
hollisevon
Vero Beach, FL
6/24/2021
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