Recipe by chia
i got this recipe in my email, it looks like something i will make often.
Top Review by strangelittlebeast
I tried this recipe a couple of years ago ,when I got it off of 'zaar,and it's been a favorite ever since!This is one of those soups that's great anytime,winter or summer(the lime makes it very refreshing).I've never been able to find blue corn meal where I live,so I just use masa harina sometimes with a little white corn meal thrown in for texture .I do like to up the cilantro a bit,but that's just personal taste.Another thing i like to do is add a little bit of spinach to the soup;it adds great visual appeal and ups the nutrition.5 stars!
- 3 tablespoons corn oil
- 4 medium yellow onions, thinly sliced
- 5 garlic cloves, finely chopped
- 2 -3 serrano chilies, seeded and chopped fine
- 1 large tomatoes, peeled, seeded and chopped
- 5 cups chicken stock
- 1⁄4 cup lime juice
- 1 tablespoon finely grated lime zest
- salt & freshly ground black pepper
Blue Corn Dumplings
- 1 cup blue cornflour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons vegetable shortening
- 1 egg
- 1⁄2 cup milk
- 2 tablespoons finely chopped cilantro
Directions See How It's Made
- 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 serrano chile 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.