Andouille and Collard Greens Soup With Cornmeal Dumplings

[Celerity]

https://www.washingtonpost.com/recipes/andouille-collard-greens-soup-cornmeal-dumplings/

https://archive.ph/HPzJX



Andouille sausage and smoked paprika fortify store-bought chicken stock for an intensely flavorful and smoky broth in which ribbons of collard greens are simmered until tender. Canned fire-roasted tomatoes add to the smokiness of the soup, and, combined with the andouille, bring a Creole flair to this soul food-inspired dish. Once the collard greens are tender, spoonfuls of cornmeal batter are nestled into the simmering broth and add a subtle sweetness to balance out the robust soup. If you’re unable to find andouille, you can substitute with another smoked sausage, such as kielbasa. Leftovers can be stored in the refrigerator for up to 3 days. Andouille sausage can be found at well stocked supermarkets, butcher or specialty shops, or online.











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[viva la]

1. I'm going to try this with rice

I'm not a big dumpling fan. But I like the smoky aspect here.