Fresh tomato soup with shrimp dumplings - bon

Yield: 8 Servings

Measure Ingredient
\N 2 Garlic cloves, crushed
\N 8 Whole black peppercorns,
\N 1 Garlic clove, crushed

: SOUP------

½ c Olive oil

1 c Sliced shallots

: crushed

3 T Tomato paste

⅛ t Saffron threads

1 T Chopped fresh cilantro

1 T Chopped fresh tarragon

1 T Chopped fresh basil

1½ t Chopped fresh thyme

1 c Canned low-salt chicken

: broth

: DUMPLINGS-----

: deveined

6 T Fresh corn kernels or

: frozen, thawed

2 T All purpose flour

2 lg Egg yolks

2 t Chopped fresh cilantro

1 t Tomato paste

1 t Chopped fresh oregano

2 T (or more) olive oil

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> Recipe By :

From: Bill Camarota <gfx4tv@...: Fri, 25 Oct 1996 23:07:46 ~0400 (

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