Dive into the heart of Southern comfort food with our Andouille Collard Greens Soup with Cornmeal Dumplings—a dish that promises to warm your soul and tantalize your taste buds! Picture a hearty bowl filled with smoky andouille sausage, tender collard greens, and fluffy cornmeal dumplings, all simmered to perfection in a rich chicken broth. This recipe is not just a meal; it's an experience that brings family and friends together around the table. Ready to impress your loved ones with a dish that's bursting with flavor? Keep reading to discover how to make this deliciously satisfying soup that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 lb andouille sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups collard greens, chopped
- 6 cups chicken broth
- 1 cup cornmeal
- 1 cup water
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Slice the andouille sausage into rounds, chop the onion, and mince the garlic. Rinse the collard greens under cold water, remove the tough stems, and chop them into bite-sized pieces.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. This will render some fat and enhance the flavor of the soup.
- Once the sausage is browned, add the chopped onion to the pot. Sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Next, add the chopped collard greens to the pot, stirring to combine with the sausage and onion mixture. Cook for about 5 minutes, allowing the greens to wilt down.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and season with salt and pepper to taste. Let the soup simmer for about 30 minutes, allowing the flavors to meld and the collard greens to become tender.
- While the soup is simmering, prepare the cornmeal dumplings. In a mixing bowl, combine 1 cup of cornmeal with 1 cup of water. Stir until well combined, and let the mixture sit for about 5 minutes to thicken slightly.
- After the soup has simmered for 30 minutes, drop spoonfuls of the cornmeal mixture into the soup. Make sure to leave some space between each dumpling as they will expand while cooking.
- Cover the pot and let the dumplings cook in the soup for an additional 10-15 minutes. The dumplings should become fluffy and firm when cooked through.
- Once the dumplings are cooked, taste the soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with additional collard greens if desired.
Tips
- Prep Ahead: To save time, chop the onion and collard greens in advance. You can even slice the andouille sausage the night before to streamline your cooking process.
- Sauté for Flavor: Don't rush the browning of the andouille sausage. Allow it to cook until it's nicely browned to develop a deeper flavor profile that enhances the entire soup.
- Season Gradually: Taste your soup as it simmers! Adjust the salt and pepper gradually to ensure the flavors are balanced and to your liking.
- Dumpling Consistency: Make sure your cornmeal mixture is thick enough to hold its shape when dropped into the soup. If it seems too runny, add a little more cornmeal to achieve the right consistency.
- Don’t Overcrowd the Dumplings: When adding the cornmeal dumplings to the soup, leave enough space between them. This allows them to expand properly and become fluffy without sticking together.
- Garnish with Freshness: For a pop of color and added flavor, garnish your soup with a sprinkle of fresh collard greens or a dash of hot sauce before serving.
- Storage Tips: Leftovers can be stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water or broth if needed to loosen the soup.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 65mg
