Creole Style Tomato Soup with Goat's Cheese Dumplings

Directions

Preheat the fryer.

In a large sauce pan, heat the olive oil. When the oil is hot, sauté the onions, celery and carrots.

Season the vegetables with salt, pepper, and cayenne.

Sauté 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, purée 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 Essence. Ladle the soup in a shallow bowl.

Garnish with the dumplings and parsley.