Creole Style Tomato Soup With Goat's Cheese D Recipe

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Creole Style Tomato Soup With Goat's Cheese D Ingredients

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Creole Style Tomato Soup With Goat's Cheese D

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Creole Style Tomato Soup With Goat's Cheese D

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Creole Style Tomato Soup With Goat's Cheese D Directions

2 TB olive oil
2 c chopped yellow onions
1 c chopped celery
1 c chopped carrots
2 TB minced garlic
8 c chopped fresh tomatoes, --
: peeled and seeded
1/2 ga chicken broth
1/4 c finely chopped parsley
: Salt and pepper
: pn cayenne
1/2 c heavy cream
1 c Goat's cheese, -- room
: temperature
2 TB extra-virgin olive oil
2 TB finely chopped basil
16 wonton wrappers
1/4 c water
: Garnish:
2 TB finely chopped parsley

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
4-5 minutes. Add the garlic and tomatoes. Cook for 3-4 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
1-2 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.

Yield: 10 cups of soup, 16 dumplin

Recipe By :ESSENCE OF EMERIL SHOW #EE2392

From: Rowaan <rowaan@ix.Netcom.Com> Date: Fri, 11 Oct 1996 21:39:06
~0400

Serves: 4

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