Plat
Swamp Soup with Cornbread Muffins
1 h 30Pour 12Nutri-Score C€€
C
1 h 30
1 h 30Swamp Soup with Cornbread Muffins
recette de
miranda_stayclassy
@miranda_stayclassy
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
hickory smoked sausage (sliced)Viandes450 g
onion (diced)Fruits et légumes1 morceau
seasoned turnip greens (canned, 2 cans)Fruits et légumes800 g- buttered corn (canned)Fruits et légumes400 g
- butter beans (canned, drained)Fruits et légumes400 g
- pinto beans (canned, drained)Fruits et légumes400 g
Hoppin' John (canned)Épicerie400 g- Rotel diced tomatoes with green chiles (canned)Épicerie400 g
- vegetable bouillon cubeÉpicerie1 morceau
Cajun seasoningÉpices5 g- chicken brothÉpicerie1 litre
cornmealCéréales400 g- vegetable oilÉpicerie60 ml
eggsProduits laitiers2 morceaux- buttermilkProduits laitiers350 ml
- cooking sprayÉpicerie10 ml
par portion
Nutrition
248kcal
- Glucides
- 27 g
- Protéines
- 11 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite
Saladier- Moule à muffins
- liquid measuring cup
Passoire
pas à pas
Préparation
- Étape 1
Cook the sausage
- Slice the hickory smoked sausage and cook it in a pan until browned.
- Line a bowl with paper towel, scoop out the sausage and set aside, leaving the grease in the pan.
- Étape 2
Soften the onion
- Dice the onion.
- Cook the onion in the reserved sausage grease until softened and cooked down.
- Étape 3
Add the canned ingredients
- Add the turnip greens, buttered corn, drained butter beans, drained pinto beans, Hoppin' John and Rotel to the pan.
- Stir everything together well.
- Étape 4
Season and add broth
- Crumble in the vegetable bouillon cube and add the Cajun seasoning.
- Pour in the chicken broth until the soup reaches the desired consistency.
- Return the sausage to the pot and cover.
- Étape 5
Simmer the soup
- Bring to a simmer, then reduce the heat to low.
- Let it cook on low, simmering, so all the flavors marry.
- Étape 6
Make the cornbread batter
- Put the cornmeal in a large bowl with the oil and eggs.
- Add the buttermilk a little at a time, stirring, until the batter reaches the right consistency.
- Étape 7
Fill the muffin pan
- Spray the muffin pan with cooking spray so the muffins don't stick.
- Pour the batter with a liquid measuring cup, filling each cup about three-quarters full.
- Étape 8
Bake the cornbread muffins
- Bake the muffins until golden and set.
- Étape 9
Taste and serve
- Taste the soup and adjust the seasoning if needed.
- Serve the swamp soup with the cornbread muffins.