Mixed-Greens and Sausage Soup with Cornmeal Dumplings
A hearty Southern-style soup featuring andouille sausage and mixed greens, topped with homemade cornmeal dumplings. This comforting dish combines the flavors of cornmeal, tender greens, and spicy sausage in a rich tomato-based broth.
Ingredients
- •¾ cup all purpose flour
- •¾ cup yellow cornmeal
- •1 tablespoon sugar
- •1½ teaspoons baking powder
- •½ teaspoon salt
- •¾ cup whole milk
- •1½ tablespoons butter
- •½ cup green onions
- •2 tablespoons extra-virgin olive oil
- •1½ cups onion
- •4 cloves garlic
- •4 leaves Turkish bay leaves
- •1 tablespoon fresh thyme
- •1 pound andouille sausages
- •6 cups low-salt chicken broth
- •2 cans diced tomatoes
- •1 teaspoon hot pepper sauce
- •⅛ teaspoon ground allspice
- •12 ounces mixed turnip
- •1 portion mustard greens
- •1 portion collard greens
- •12 cups mixed greens
Cooking Instructions
- 1.
Line rimmed baking sheet with plastic wrap. Whisk first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. 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. DO AHEAD: Can be made 1 day ahead. Cover; chill.
120 min
- 2.
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. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.
15 min
- 3.
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. Season soup with salt and pepper. Ladle soup and dumplings into bowl.
35 min
