*  Exported from  MasterCook II  *

              Creole Style Tomato Soup with Goat's Cheese Dumplings

Recipe By     : Essence Of Emeril Show #EE2392
Serving Size  : 10   Preparation Time :
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2  tb            Olive oil                                             
       2  c             Yellow onions -- chopped
       1  c             Celery -- chopped
       1  c             Carrots -- chopped
       2  tb            Garlic -- minced
       8  c             Fresh tomatoes -- peeled,
                        - seeded, chopped
     1/2  ga            Chicken broth
     1/4  c             Parsley -- finely chopped
                        Salt and pepper
       1  pn            Cayenne
     1/2  c             Heavy cream
       1  c             Goat cheese -- room temperature
       2  tb            Extra-virgin olive oil
       2  tb            Basil -- finely chopped
      16                Wonton wrappers
     1/4  c             Water
                        Garnish:                                               
       2  tb            Parsley -- finely chopped

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 tb of the cheese mixture in the center
of each wonton wrapper. Brush the edges of the wrappers with a little
water. Bring 2 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 Essence. Ladle the soup
in a shallow bowl. Garnish with the dumplings and parsley.

Yield: 10 Cups


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