Creole Style Tomato Soup with Goat's Cheese Dumplings
Submitted by Peter Hough
Creole tomato soup simmered with fresh tomatoes and cream, topped with crispy fried goat cheese wonton dumplings. A restaurant-worthy bowl with serious wow factor.
YIELD
4 servingsPREP
10 minCOOK
90 minREADY
100 minThis soup is the one that makes your dinner guests stop talking and start asking for the recipe.
Fresh tomatoes simmer for over an hour with onions, celery, carrots, garlic, and cayenne, then get half-pureed so you still get chunky bits in a velvety base.
A swirl of heavy cream finishes the soup, and then come the dumplings: goat cheese blended with basil and olive oil, folded into wonton wrappers, and fried until golden and shattering crisp.
Float them on top and serve immediately.
Chef Tips
- Peel and seed the tomatoes for the smoothest soup; blanch them in boiling water for 30 seconds and the skins slip right off
- Only puree half the soup for the best texture; you want some body and chunks left
- Seal the wonton edges tightly with water so they don’t pop open in the fryer
- Fry the dumplings just before serving; they lose their crunch fast once they hit the hot soup
Ingredients
Directions
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 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, purée 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 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.
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