Creole style tomato soup with goat's cheese d

4 Servings

Ingredients

Quantity Ingredient

Directions

2 TB olive oil

2 c chopped yellow onions

1 c chopped celery

1 c chopped carrots

2 TB minced garlic

8 c chopped fresh tomatoes, -- : peeled and seeded

½ ga chicken broth

¼ c finely chopped parsley

: Salt and pepper

: pn cayenne

½ c heavy cream

1 c Goat's cheese, -- room

: temperature

2 TB extra-virgin olive oil

2 TB finely chopped basil

16 wonton wrappers

¼ c water

: Garnish:

2 TB finely chopped parsley

Preheat the fryer. In a large sauce pan, heat the olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4-5 minutes. Add the garlic and tomatoes. Cook for 3-4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley.

Re-season with salt and pepper if needed. Stir in the heavy cream.

For the dumplings: In a small mixing bowl, combine the Goat's cheese, extra-virgin olive oil and basil. Mix until the mixture is fully incorporated. Season with salt and pepper. Spoon 1 tablespoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a little water. Bring two corners of the wrappers together and seal, forming a triangle. Fry the wontons for 1-2 minutes or until the dumplings are golden and crispy. Remove from the fryer and drain on a paper-lined plate. Season the dumplings with Essence. Ladle the soup in a shallow bowl. Garnish with the dumplings and parsley.

Yield: 10 cups of soup, 16 dumplin Recipe By :ESSENCE OF EMERIL SHOW #EE2392 From: Rowaan <rowaan@...> Date: Fri, 11 Oct 1996 21:39:06 ~0400

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