After I go back home with the terrible headache, I think I want some hot dish to let me feel fresh. Then, I decide to cook soup and I choose dumpling soup with corn. I like to try to cook the ingredients that don't seem to be good together because it will challenge me to create the new recipe.


Photo: whiter shadow

Moreover, I like corn and it still left in my refrigerator from the cake that just baked. I've ever told you about the health benefits of corn but you may not know that it also useful for the beauty like hair and skin. If you don't believe me, just prove it by yourself.

Kitchenware
- Large kettle
- Large mixing bowl

Ingredients
- 1/2 teaspoon of pepper
- 1/2 teaspoon of salt
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of dried dill
- 2 teaspoons of baking powder
- 1 tablespoon of unsalted butter, chilled and cut into pieces.
- 2 tablespoons of unsalted butter
- 2 tablespoons of cornmeal
- 2 tablespoons of parsley, finely chopped
- 1/4 cup of olive oil
- 2/3 cup of soy milk, cold
- 1 cup of butternut squash, chopped
- 1 cup of parsley, finely chopped
- 1 cup of unbleached flour
- 2 cups of frozen corn
- 12 cups of vegetable stock
- 1 (15 oz) can pinto beans, drained
- 1 (28 oz) can diced tomatoes
- 2 medium onions, chopped
- 2 medium carrots, sliced thin
- 2 medium potatoes, chopped
- 2 bay leaves
- 4 garlic cloves, minced
- 4 cloves
- Cayenne pepper to taste


Photo: niznoz

Preparation

1. Pour the oil and 2 tablespoons of butter into a large kettle over medium heat.
2. Add the onions and garlic when butter has completely melted.
3. Cook 10 minutes or until tender.
4. Add the bay leaves, cloves, cayenne pepper, salt and pepper and stir well.
5. Add the tomatoes and the vegetable stock, mix them together.
6. Bring to a rapid boil and slowly add the beans, carrots, potatoes, squash and 1/2 cup of the parsley.
7. Return to a rapid boil, lower heat to medium low and continue to simmer for 35 minutes.
8. Remove the bay leaves and throw them away.
9. Add the corn and the other 1/2 cup of parsley and cook for an additional 5 minutes.
10. Place the flour, cornmeal, baking powder, sugar, salt, dill and 2 tablespoons of parsley into a large mixing bowl.
11. Add the butter and work into the flour mixture with your hands and this should from small crumbs with the flour mixture.
12. Add the milk and stir until all the dry ingredients are moistened.
13. Return the heat under the soup to medium.
14. Bring soup back to a rapid boil.
15. Using a spoon gather enough dough to make a small ball.
16. Shape the ball with your hand.
17. Place the dumpling into the boiling soup.
18. Continue until all the dough has been used.
19. Place the heat back to medium low.
20. Cover the pot and continue cooking for 15 minutes.
21. Do not remove the lid until after 15 minutes.
22. When the soup is ready the dumplings should be puffy.
23. Serve soup hot.