Monday, February 21, 2011

Greens and Sausage Soup with Cornmeal Dumplings

Another greens and sausage soup to try! This one is from Bon Appetit. It calls for a mixture of greens, but I'll use collards. I will also use turkey keilbasa and one chipotle pork sausage.

Serves 6


  • 3/4 cup all purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 1/2 tablespoons butter, melted
  • 1/2 cup chopped green onions


  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 4 large garlic cloves, pressed
  • 4 Turkish bay leaves
  • 1 tablespoon chopped fresh thyme
  • 1 pound andouille sausages, sliced into 1/4-inch-thick rounds
  • 6 cups low-salt chicken broth
  • 2 14.5-ounce cans diced tomatoes in juice
  • 1 teaspoon hot pepper sauce
  • 1/8 teaspoon ground allspice
  • 1 12-ounce bag mixed turnip, mustard, and collard greens, any thick stems cut away (about 12 cups packed)



  • 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.


  • 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.
  • 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 bowls.
    **Nice soup. It was thickened by the cornmeal dumplings. I only used a big bundle of collard greens- next time I will chop them up into smaller bits (smaller than 2" squares). I used turkey kielbasa and one chipotle pork sausage instead of the andouille I didn't have fresh thyme. I didn't cook the greens for a full 10 minutes before I started adding the dumplings- probably 3. You will need to use a very big pot for this, or your dumplings will get all stuck together on the top. I ended up separating them and flipping them over in the simmering stew so they would cook on the top.  Very filling.

1 comment:

  1. I had never heard of a cornbread dumpling before, but this soup was dynamite! I didn't use hot sausage, but it still had a wonderful kick and made me go back for seconds. I didn't have any other dish with it, and still, it was very filling.