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

  5. 2 tablespoons minced garlic

  6. 8 cups chopped fresh tomatoes , peeled and seeded

  7. 1/2 gallon chicken broth

  8. 1/4 cup finely chopped parsley Salt and pepper Pinch of cayenne

  9. 1/2 cup heavy cream

  10. 1 cup Goat's cheese , room temperature

  11. 2 tablespoons extra-virgin olive oil

  12. 2 tablespoons finely chopped basil

  13. 16 wonton wrappers

  14. 1/4 cup water Garnish :

  15. 2 tablespoons finely chopped parsley

Instructions Jump to Ingredients ↑

  1. 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. Reseason 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 tablespoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a litttle water. Bring two 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


Send feedback