Food Network: Roasted Chestnut Soup with Dumplings

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Roasted Chestnut Soup with Dumplings
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1 1/2 pounds fresh chestnuts, roasted and peeled (or 2
(10-ounce) cans whole chestnuts, drained)
1 cup chopped onions
1/2 cup chopped celery
1 tablespoon garlic
2 bay leaves
1 large Idaho potato, peeled and coarsely chopped (about 2 cups)
2 quarts light chicken stock
1 sprig thyme
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh basil

1/2 lemon, juiced
Dash Worcestershire sauce
1 cup warmed heavy cream
Salt and freshly ground black pepper

Directions
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.

Ingredients
For the Dumplings:

1/4 pound ground pork
1/2 tablespoon chopped garlic
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce
1 egg yolk
2 tablespoons heavy cream
1/4 teaspoon crushed red pepper
1/4 teaspoon quatre d'epices
Salt and freshly ground black pepper
16 wonton wrappers

Directions
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.