Cornmeal Dumplings for Soup
Filed under
Soups
For vegetable or chicken soup. Makes 8.
Ingredients
- 2/3 cup Flour, all-purpose
- 1/3 cup Cornmeal
- 1 1/2 tsp Sage, dried
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 tsp Black pepper, freshly ground
- 1/2 cup Buttermilk
- 1 tbsp Olive oil
Directions
- Combine the flour, cornmeal, sage, baking powder, baking soda, salt and pepper. Add the buttermilk and oil and stir with a fork until it comes together.
- Drop 8 golf-ball-size dumplings into the simmering soup with a spoon or small scoop. Cover and cook 5 minutes without lifting the lid, until puffed and cooked through.