Gingered Squash And Ham Soup With Cornmeal Dumplings Food

VEGETABLE SOUP WITH CORNMEAL DUMPLINGS

Steps:

• In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.
• If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.).

HAM SOUP AND CORNMEAL DUMPLINGS

Steps:

• 1. Place ham bone in 6 cups water and season with salt, pepper, and red pepper to taste. Bring to boil and simmer for 45 minutes. Remove ham bone and discard.
• 2. Add green onions, salt, black pepper, ham, and parsley flakes to broth. Simmer one hour.
• 3. Mix ingredients for dumplings together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling soup liquid. Make sure each dumpling is completely covered in liquid by shaking pot gently. Do not stir.
• 4. Cook 10 minutes uncovered; then cover and cook on low heat for 25 minutes.

GINGERED ACORN SQUASH SOUP

Steps:

• Cut the acorn squash in half, crosswise.
• Scoop out seeds and discard.
• Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
• Bake for an hour.
• Remove from pans and set aside to cool.
• If the squash are rather small, it might take as many as five squash to make the required six pounds.
• Simply quarter some of the smaller squash to fit the baking pans.
• Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
• Add the garlic, onion, and ginger.
• Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
• Add boiling broth and reduce heat to medium low.
• Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
• Simmer for 15 minutes, stirring occasionally.
• Remove soup to food processor in batches, adding some soymilk to each batch.
• Return the purée to the soup pot.
• Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
• Add to the soup with the garlic, ginger, and nutmeg.
• Simmer gently for 10 minutes.
• Do not boil.
• (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
• Enjoy!
• Yield: 8 servings.