Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 cups chopped yellow onions

  3. 1 cup chopped celery

  4. 1 cup chopped carrots Salt and freshly ground black pepper

  5. 1/4 teaspoon cayenne pepper

  6. 2 tablespoons minced garlic

  7. 8 cups peeled, seeded, and chopped fresh tomatoes

  8. 1 1/2 quarts chicken broth Vegetable oil, for frying

  9. 6 ounces goat cheese, room temperature

  10. 2 tablespoons extra-virgin olive oil

  11. 2 tablespoons finely chopped basil, plus

  12. 4 to 6 tablespoons chiffonade, for garnish

  13. 12 wonton wrappers

  14. 1/4 cup water Essence

  15. 1/4 cup finely chopped parsley leaves

  16. 1/2 cup heavy cream

Instructions Jump to Ingredients ↑

  1. 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. Yield : 6 servings; about 7 cups of soup and 12 dumplings


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