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Aztec Onion And Lime Soup With Blue Corn Dumplings

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I made this over memorial Holiday and my family

really enjoyed this recipe and never questioned

where's the me*t.

 

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.

 

 

 

 

 

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