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>