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 Garnish: 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.
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