Aztec Onion And Lime Soup With Blue Corn Dumplings Recipe
Servings: 6
Ingredients
- 3 Tbsp. Corn oil
- 4 med Yellow onions thinly sliced
- 5 x Garlic cloves finely minced
- 2 x or possibly 3 Serrano chiles seeded, minced fine
- 1 lrg Tomato - peeled seeded, and minced
- 5 c. Chicken stock
- 1/4 c. Lime juice
- 1 Tbsp. Finely grated lime zest Salt to taste Black pepper, freshly grnd to taste
- 1 c. Blue corn flour
- 2 tsp Baking pwdr
- 1 tsp Salt
- 2 Tbsp. Vegetable shortening
- 1 x Egg
- 1/2 c. Lowfat milk
- 2 Tbsp. Finely minced cilantro (fresh coriander)
Directions
- Over low heat, hot the corn oil in a large heavy pot (preferably one which can be carried to the table). Add in the onions and stir to coat them with oil. Cover and cook them slowly for 20 min.
- Uncover the pot and raise the heat to moderate. Stir in the garlic and chiles and saute/fry for 2 min. Then add in the tomato and continue to cook, stirring for 1 more minute.
- Add in the stock, lime juice and zest, and salt and pepper. Bring the soup to a boil. Lower the heat and simmer, uncovered, for 30 min.
- Meanwhile, prepare the Blue Corn Dumplings. Sift the corn flour, baking pwdr, and salt into a medium-sized bowl. Using your fingers, two knives, or possibly a pastry cutter, cut in the vegetable shortening till the mix resembles fine crumbs.
- In a small bowl, beat together the egg and lowfat milk. Add in the cilantro. Gradually stir the egg mix into the corn flour mix, adding only sufficient of the egg to moisten the flour thoroughly. The dough shouldn't 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 min, drop the dough into the simmering broth a Tbsp. at a time to make a dozen dumplings. Cover the pot with a tight-fitting lid, and steam the dumplings for 15 min. Keep the soup at a low bubble, and don't lift the lid while the dumplings are cooking.
- Bring the cooking pot to the table and serve the soup warm in Mexican-style bowls, with two dumplings floating in each.
- This recipe serves 6.
- Lean corn tip: In the dumplings, substitute low-fat lowfat milk for the whole lowfat milk. Substitute two egg whites for the whole egg.
- Comments: Montezuma, fabled emperor of the Aztecs, might have dined on this zesty soup. It would have been accompanied by corn tortillas covered with a finely woven cotton napkin, and a rich warm chocolate beverage. But why not dress down the presentation to make it perfect for a raucous Super Bowl Sunday Position your table within yelling distance of the television, and set it with festive placemats and brightly colored napkins. Have an ice cooler nearby filled with bottles of mellow Mexican beer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 6 servings | |
| Calories 236 | |
| Calories from Fat 117 | 50% |
| Total Fat 13.28g | 17% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 1.45g | |
| Cholesterol 32mg | 11% |
| Sodium 1144mg | 48% |
| Potassium 460mg | 13% |
| Total Carbs 24.45g | 7% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.93g | 3% |
| Protein 6.39g | 10% |
