Recipe: Rich Chicken Broth with Polenta Dumplings (Chilean)

RICH CHICKEN BROTH WITH POLENTA DUMPLINGS

FOR THE SOUP:
2 tablespoons butter
1/4 teaspoon sweet paprika
1 cup finely chopped onion
1 carrot, peeled and grated
1 celery rib, finely diced
1/2 red bell pepper, finely diced
6 cups good-quality chicken broth
Salt and freshly ground black pepper, to taste
2 tablespoons finely minced fresh parsley or cilantro, divided use
FOR THE DUMPLINGS:
1 cup water
1/3 cup finely ground cornmeal
1/2 teaspoon salt
1 large egg
1 tablespoon finely minced fresh cilantro or parsley
Pinch of freshly grated nutmeg
1/2 tablespoon finely minced seeded Serrano or jalapeno chile, or to taste (optional)
2 tablespoons all-purpose flour, approximately

TO PREPARE THE SOUP:
Melt butter in a large saucepan over low heat and add paprika. Cook, stirring, 30 seconds. Add onion, carrot, celery and bell pepper; saute, stirring occasionally, 5 minutes.

Add broth, and season with salt, black pepper and 1 tablespoon parsley. Bring broth to boil. Reduce heat and simmer covered, 25 minutes.

TO PREPARE THE DUMPLINGS:
Bring water to boil in small saucepan, then reduce heat to low. Using a wooden spoon to stir constantly, pour cornmeal in a thin stream into the water; add salt. Cook polenta, stirring frequently, 15 to 20 minutes.

In a bowl, whisk egg until frothy and add 1 tablespoon cilantro, nutmeg and chile. Stir egg mixture into polenta to combine. Sift enough flour into mixture to make a soft but thick paste. Cover and keep warm until ready to use.

Drop spoonfuls of polenta into simmering soup. Simmer until dumplings are cooked and rise to surface, 7 to 10 minutes. Ladle at once into deep soup plates. Sprinkle with remaining parsley.

Makes 4 servings
Source: The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez