Fresh tomato soup with shrimp dumplings - bon appetit

8 servings

Ingredients

Quantity Ingredient
4½ pounds Tomatoes
½ cup Olive oil
1 cup Sliced shallots
2 Garlic cloves, crushed
8 Whole black peppercorns, crushed
3 tablespoons Tomato paste
⅛ teaspoon Saffron threads
1 tablespoon Chopped fresh cilantro
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh basil
1½ teaspoon Chopped fresh thyme
1 cup Canned low-salt chicken broth
1¼ pounds Uncooked shrimp, peeled, deveined
6 tablespoons Fresh corn kernels or frozen, thawed
2 tablespoons All purpose flour
2 larges Egg yolks
2 teaspoons Chopped fresh cilantro
1 teaspoon Tomato paste
1 teaspoon Chopped fresh oregano
1 Garlic clove, crushed
2 tablespoons (or more) olive oil

Directions

SOUP

DUMPLINGS

FOR SOUP: Chop tomatoes in processor in batches. Heat ¼ C oil in heavy large Dutch oven over medium-low heat. Add shallots, garlic and peppercorns; saute until shallots are tender, about 5 minutes. Add tomato paste; stir 1 minute. Add tomatoes, ¼ C oil and saffron.

Bring to boil. Reduce heat; simmer 15 minutes, stirring occasionally.

Add herbs. Simmer 5 minutes. Puree mixture in processor in batches until almost smooth. Strain through medium sieve into large saucepan, pressing on solids. Stir in broth. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill.) FOR DUMPLINGS: Using on/off turns, coarsely chop shrimp in processor.

Transfer shrimp to large bowl. Stir in corn, flour, yolks, cilantro, tomato paste, oregano and garlic; mix thoroughly. Season generously with salt and pepper. Shape mixture by scant tablespoonfuls into 24 balls. Cook dumplings in batches in pot of simmering salted water until cooked through, about 3 minutes. Using slotted spoon, transfer to baking sheet. (Can be made 1 day ahead. Cover, chill.) Preheat oven to 450'F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of dumplings; saute until golden, about 5 minutes. Drain on paper towels. Repeat with remaining dumplings, adding oil if necessary. Place dumplings on baking sheet.

Bake until heated, about 4 minutes.

Bring soup to simmer. Ladle into bowls. Add 3 dumplings to each bowl.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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