Creole Style Tomato Soup with Goat's Cheese Dumplings
Yield
4 servingsPrep
10 minCook
90 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
onions
yellow |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
chopped |
|
| 2 | tablespoons |
garlic
minced |
|
| 8 | cups |
tomatoes
fresh, peeled, seeded, chopped |
|
| ½ | gallon |
chicken broth
|
*
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | cup |
goat (chevre) cheese
room temperature |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
basil
finely chopped |
|
| 16 | each |
wonton wrappers
|
*
|
| ¼ | cup |
water
|
|
| Garnish | |||
| 2 | tablespoons |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
onions
yellow |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 3E+1 | ml |
garlic
minced |
|
| 1.9 | l |
tomatoes
fresh, peeled, seeded, chopped |
|
| 1.9 | l |
chicken broth
|
*
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | cup |
goat (chevre) cheese
room temperature |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
basil
finely chopped |
|
| 16 | each |
wonton wrappers
|
*
|
| 0.3 | cup |
water
|
|
| Garnish | |||
| 3E+1 | ml |
parsley leaves
finely chopped |
|
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.
