*  Exported from  MasterCook II  *
               Creole Style Tomato Soup with Goat’s Cheese Dumplings
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2392
 Serving Size  :      Preparation Time :
 Categories    :New Text Import		Essence of Emeril
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        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        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                                                  
        2  tablespoons   finely chopped parsley                                 
 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 4-5 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.
 Yield: 10 cups of soup, 16 dumplin
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