Creole Style Tomato Soup With Goat's Cheese Dumplings

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Chopped yellow onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Chopped carrots
2 tablespoons	30ml	Minced garlic
8 cups	500g / 17oz	Peeled, seeded chopped fresh tomatoes
1/2		Chicken broth
1/4 cup	36g / 1.3oz	Finely-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cayenne pepper
1/2 cup	118ml	Heavy cream
1 cup	146g / 5.1oz	Goat's cheese - room temperature
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Finely-chopped basil
16		Wonton wrappers
1/4 cup	59ml	Water
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note
2 tablespoons	30ml	Finely chopped parsley - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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. 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 Bayou Blast. Ladle the soup in a shallow bowl. Garnish with the dumplings and parsley.

This recipe Yields 10 cups of soup, 16 dumplings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2392 broadcast 09-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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