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Features for " Creole Style Tomato Soup With Goats Cheese Dumplings"
Served as starter. Vegetarian dish.
Ingredients for " Creole Style Tomato Soup With Goats Cheese Dumplings" (Click here for measurement conversion) 2 Tablespoons Olive Oil
2 cups chopped yellow Onions
1 cup chopped Celery
1 cup chopped Carrots
2 Tablespoons minced Garlic
8 cups chopped fresh Tomatoes, peeled and seeded
1/2 gallon Chicken broth
1/4 cup finely chopped Parsley
Salt and Pepper
Pinch of Cayenne
1/2 cup Heavy Cream
1 cup Goat’s Cheese, room temperature
2 Tablespoons extra-virgin Olive Oil
2 Tablespoons finely chopped Basil
16 Wonton Wrappers
1/4 cup Water
Garnish
2 Tablespoons finely chopped Parsley
Method for " Creole Style Tomato Soup With Goats Cheese Dumplings"
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.
Comments
Yields: 10 cups of soup, 16 dumplin
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