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Categories:
olive oil yellow onions celery carrots salt cayenne pepper garlic tomatoes chicken broth vegetable oil goat cheese extra-virgin olive oil basil wonton wrappers water parsley leaves heavy cream paprika salt garlic black pepper onion powder cayenne pepper oregano thyme
Viewed: 59 - Published at: 10 years agoIngredients
- 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
- 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
Method
- 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.
- 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.
