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 Emeril's Creole Style Tomato Soup with
Goat’s Cheese Dumplings



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Ripe and Ripening Tomatoes (Lycopersicon Esculentum)
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Emeril's Creole Style Tomato Soup with
Goat’s Cheese Dumplings

Recipe Courtesy of Emeril Lagasse

Yield: 10 cups of soup, 16 dumplings

2 tablespoons olive oil
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
8 cups chopped fresh tomatoes,
peeled and seeded
1/2 gallon [8 cups] chicken broth
1/4 cup finely chopped parsley
Salt and pepper
Pinch of cayenne
1/2 cup heavy cream
1 cup goat's cheese, room temperature
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped basil
16 wonton wrappers
1/4 cup water
Garnish: 2 tablespoons finely chopped parsley

Preheat the fryer. In a large sauce pan, heat the olive oil. When the oil is
hot, sauté the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Sauté the vegetables for 4-5 minutes. Add the garlic and tomatoes. Cook for 3-4 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 tablespoon of the cheese mixture 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 1-2 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.

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