Copper Pots
Art Print
Chabrian, Deborah
Buy at AllPosters.com

La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

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

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Belle Creole at New Orleans
Buy this Art Print at AllPosters.com

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.

Featured Archive Recipes:
Aromatic Tomato Soup
Andouille and Black Bean Soup
Craig Claiborne's Tomato Soups (3)
Grilled Vegetable Gazpacho of Love
Cool ‘n’ Spicy Green Tomato Soup with
Crab and Country Ham (Emeril)
Oyster Rockefeller Soup Garnished with
Crispy Bacon and Fried Oysters (Emeril)
Sweet Onion Soup With Fried Cheese
Tortellini (Emeril)
 

Index - Soup Recipe Archives
Basic Stock Recipes
Do you know what it means to miss New Orleans?
Recipe Archives Index