Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
2 cups yellow onions -- chopped
1 cup celery -- chopped
1 cup carrots -- chopped
2 tablespoons garlic -- minced
8 cups fresh tomatoes -- chopped, peeled and
1/2 gallon chicken broth
1/4 cup parsley -- finely chopped
salt and pepper -- to taste
1 pinch cayenne
1/2 cup heavy cream
1 cup goat cheese -- room temperature
2 tablespoons olive oil -- extra-virgin
2 tablespoons basil -- finely chopped
16 wonton wrappers
1/4 cup water
2 tablespoons parsley -- finely chopped
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 wonton 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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