Sausage Soup with Mixed Greens

Sausage Soup with Cornmeal Dumplings and Mixed Greens

From Bon Appetit January 2011
Ingredients
For the Dumplings

• ¾ cup all purpose flour
• ¾ cup yellow cornmeal
• 1 tablespoon sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup whole milk
• 1 ½ tablespoons butter, melted
• ½ cup chopped green onions

For the Soup

• 2 tablespoons extra-virgin olive oil
• 1 ½ cups chopped onion
• 4 large garlic cloves, pressed
• 4 Turkish bay leaves
• 1 tablespoon chopped fresh thyme
• 1 pound Andouille sausages, sliced into ¼-inch-thick rounds
• 6 cups low-salt chicken broth
• 2 14.5-ounce cans diced tomatoes in juice
• 1 teaspoon hot pepper sauce
• ⅛ teaspoon ground allspice
• 1 12-ounce bag mixed turnip, mustard, and collard greens, any thick stems cut away (about 12 cups packed)**

Preparation:
Dumplings
•    Line rimmed baking sheet with plastic wrap. Whisk first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. Let stand at least 1 hour and up to 2 hours. Using wet hands, shape mixture, 1 tablespoon at a time, into 18 dumplings, arranging on sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Soup
•    Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes. Add sausage; sauté until fat renders, 3 to 4 minutes. Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.
•    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 bowls.