Creole Style Tomato Soup with Goat Cheese Dumplings

Total Time:
2 hr 20 min
Prep:
40 min
Cook:
1 hr 40 min

Yield:
6 servings; about 7 cups of soup and 12 dumplings
Level:
Intermediate

CATEGORIES
Ingredients
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • Salt and freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons minced garlic
  • 8 cups peeled, seeded, and chopped fresh tomatoes
  • 1 1/2 quarts chicken broth
  • Vegetable oil, for frying
  • 6 ounces goat cheese, room temperature
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped basil, plus 4 to 6 tablespoons chiffonade, for garnish
  • 12 wonton wrappers
  • 1/4 cup water
  • Essence, recipe follows
  • 1/4 cup finely chopped parsley leaves
  • 1/2 cup heavy cream
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

In a large saucepan, heat the olive oil over medium-high heat. When the oil is hot, add the onions, celery, and carrots. Season the vegetables with salt, pepper, and 1/4 teaspoon 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, stirring occasionally.

Preheat the fryer or a heavy saucepot filled no more than halfway with vegetable oil to 375 degrees F. Prepare the dumplings while the soup is simmering and fry just before serving the soup.

In a small mixing bowl, combine the goat cheese, extra-virgin olive oil, and chopped basil. Mix until the mixture is fully incorporated. Season with salt and pepper, to taste. Spoon 1 rounded teaspoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a small amount water. Bring 2 corners of the wrappers together and press to seal, forming a triangle. Fry the wontons for about 2 minutes each or until the dumplings are golden and crispy. Remove from the fryer and drain on a paper-lined plate. Season the dumplings with Essence, to taste.

Remove the soup from the heat. Using a hand-held blender, puree the soup. Stir in the parsley. Adjust the seasonings with salt and pepper, if needed. Stir in the heavy cream.

Ladle the soup in a shallow bowls. Garnish each bowl with 2 dumplings and a chiffonade of fresh basil.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Onion Soup, Emilia-style: Cipollata

    Recipe courtesy of Mario Batali