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Ингредиенты
- 2 Tbsp. Extra virgin olive oil
- 2 c. Minced yellow onions
- 1 c. Minced celery
- 1 c. Minced carrots
- 2 Tbsp. Chopped garlic
- 8 c. Peeled, seeded minced fresh tomatoes
- 1/2 gal Chicken broth
- 1/4 c. Finely-minced parsley Salt to taste Freshly-grnd black pepper to taste
- 1 pch Cayenne pepper
- 1/2 c. Heavy cream
- 1 c. Goat's cheese room temperature
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. Finely-minced basil
- 16 x Wonton wrappers
- 1/4 c. Water Bayou Blast - (Emeril's Creole Seasoning) see * Note
- 2 Tbsp. Finely minced parsley for garnish
Инструкции
- Preheat the fryer.
- In a large sauce pan, heat the extra virgin olive oil. When the oil is warm, saute/fry the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute/fry the vegetables for 4 to 5 min. Add in the garlic and tomatoes. Cook for 3 to 4 min, stirring often. Add in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 min. 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 extra virgin olive oil and basil. Mix till the mix is fully incorporated. Season with salt and pepper. Spoon 1 Tbsp. of the cheese mix 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 min or possibly till the dumplings are golden brown 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 c. of soup, 16 dumplings.
