The temperatures have dipped below 80, which means it’s officially soup season in this household.
I actually made this soup a while back, at the height of green-onion-and-greens-mania from our CSA, but wanted to wait until the weather cooled down a bit to post it. After I started sorting through the photos, I wasn’t particularly happy with how they turned out, and debated even posting them. But, I decided that this soup was too good not to share, and that I’ve had this blog for nearly 5 years and still suck at taking pictures of soup…so a promise for a better picture is likely an empty one. 🙂
This soup is incredibly adaptable to what you have on hand, and can be very healthy, too. I had no problem using skim milk in the dumplings, and also substituted chicken andouille for pork. I used beet and turnip greens, as well as kale, when I made this. You could use any combination of those or dandelion greens (a personal favorite), spinach, collards, arugula…anything, really.
It’s incredibly hearty and filling. The soup is slightly spicy (but can be made more or less spicy according to your preference) and the allspice comes through just enough to make you realize it’s there, but is not a dominant flavor. I look forward to making many versions of this soup this fall and winter!
Mixed-Greens and Sausage Soup
Adapted from Bon Appétit
3/4 cup flour
3/4 cup cornmeal
1 Tbsp. sugar
1.5 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1.5 Tbsp. butter, melted
1/2 cup chopped green onions
2 Tbsp. olive oil
1 large onion, diced
4 garlic cloves, minced
2-3 bay leaves
1 Tbsp. chopped fresh thyme (1 tsp. dried is fine)
1 lb. andouille sausage, sliced (I used chicken andouille)
6 cups chicken broth
2 (14.5 oz.) cans diced tomatoes
1 tsp. hot pepper sauce
1/4 tsp. allspice
1 lb. mixed greens (turnip, beet, dandelion, etc.)
To make the dumplings: Line a baking sheet with parchment, wax paper, or plastic wrap. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Stir in the milk and butter, and then the green onions. Let stand for an hour or up to two. With wet hands, shape the mixture, 1 Tbsp. at a time, into 18-20 dumplings, arranging on the sheet (can be made one day ahead and refrigerated, covered).
To make the soup: Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes.
Add sausage and sauté 3 to 4 minutes. Add broth, tomatoes with juice, hot sauce, and allspice. Bring to simmer, stirring occasionally. (Can be made ahead. Cover and chill, and then bring to a simmer again when ready to finish.)
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 bowl.