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Tomato: Creole Tomato Soup &Goat Cheese Dumpling

Source of Recipe

Emeril Lagasse


List of Ingredients

2 tablespoons olive oil
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
8 cups fresh chopped tomato (peel and seed)
1/2 gallon chicken broth
1/4 cup fresh finely chopped parsley
salt and pepper
1 pinch cayenne pepper
1/2 cup heavy cream
1 cup goat's cheese, room temperature
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh basil
16 won-ton wrappers
1/4 cup water
garnish: 2 tbl. minced parsley


Recipe

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. Reseason with salt and pepper if needed. Stir in the heavy cream.

For the dumplings: In a small mixing bowl, combine the Goatís 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 (see "sauces" section for recipe). Ladle the soup in a shallow bowl. Garnish with the dumplings and parsley. Yield: 10 cups of soup, 16 dumplings.