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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