Creole style tomato soup with goat's cheese dumplings

1 servings

Ingredients

Quantity Ingredient
2.00 tablespoon olive oil
2.00 cup chopped yellow onions
1.00 cup chopped celery
1.00 cup chopped carrots
2.00 tablespoon minced garlic
8.00 cup peeled; seeded chopped fresh toma
½ gallon chicken broth
¼ cup finely-chopped parsley
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 pinch cayenne pepper
½ cup heavy cream
1.00 cup goat's cheese; room temperature
2.00 tablespoon extra-virgin olive oil
2.00 tablespoon finely-chopped basil
16.00 wonton wrappers
¼ cup water
1 bayou blast - {emeril's creole seas; oning}, see *
2.00 tablespoon finely chopped parsley; for garnish

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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 to 5 minutes. Add the garlic and tomatoes. Cook for 3 to 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 to 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 Bayou Blast. Ladle the soup in a shallow bowl. Garnish with the dumplings and parsley. This recipe Yields 10 cups of soup, 16 dumplings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2392 broadcast 09-30-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-14-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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