Roasted Chestnut Soup With Dumplings Recipe - Cooking Index
Roasted Chestnut Soup With Dumplings Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Fresh chestnuts - roasted, peeled |
| (or two 10-oz cans chestnuts, drained) | ||
| 1 cup | 62g / 2.2oz | Chopped onions |
| 1/2 cup | 55g / 1.9oz | Chopped celery |
| 1 tablespoon | 15ml | Chopped garlic |
| 2 | Bay leaves | |
| 1 | Idaho potato - peeled, and (large) | |
| Coarsely chopped | ||
| 2 | Light chicken stock | |
| 1 | Thyme sprig | |
| 1/4 teaspoon | 1.3ml | Chopped fresh rosemary |
| 1/2 teaspoon | 2.5ml | Chopped fresh basil |
| 1/2 | Lemon - juiced | |
| 1 | Worcestershire sauce | |
| 1 cup | 237ml | Heavy cream - warmed |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| For The Dumplings | ||
| 1/4 lb | 113g / 4oz | Ground pork |
| 1/2 tablespoon | 7.5ml | Chopped garlic |
| 1 tablespoon | 15ml | Chopped green onions |
| 1 tablespoon | 15ml | Chopped parsley |
| 1 teaspoon | 5ml | Worcestershire sauce |
| 1 | Egg yolk | |
| 2 tablespoons | 30ml | Heavy cream |
| 1/4 teaspoon | 1.3ml | Crushed red pepper |
| 1/4 teaspoon | 1.3ml | Quatre d'epices |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 16 | Wonton wrappers |
In a saucepan combine chestnuts, onions, celery, garlic, bay leaves, potato and chicken stock and simmer until potatoes are tender, about 45 minutes. In a blender, puree the soup in batches along with fresh herbs, lemon juice, and Worcestershire sauce. Stir in heavy cream and season with salt and freshly ground black pepper.
For the Dumplings: In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d'epices and salt and pepper and pulse until thoroughly combined.
To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings.
In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot chestnut soup.
This recipe yields 16 dumplings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A02) - from the - TV FOOD NETWORK
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