Recipe - Creole Style Pot Roast

2 tablespoon Olive oil
2 cup Chopped yellow onions
1 cup Chopped celery
1 cup Chopped carrots
2 tablespoon Minced garlic
8 cup Chopped fresh tomatoes,;
peeled and seeded
One half ga Chicken broth
One fourth cup Finely chopped parsley
Salt and pepper
Pinch of cayenne
One half cup Heavy cream
1 cup Goat's cheese,; room
temperature
2 tablespoon Extravirgin olive oil
2 tablespoon Finely chopped basil
16 Wonton wrappers
One fourth cup Water
Garnish:
2 tablespoon 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 45 minutes. Add the
garlic and tomatoes. Cook for 34 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 handheld blender, puree half of the soup. Stir
in the parsley. Reseason with salt and pepper if needed. Stir in the heavy
cream. For the dumplings: In a small mixing bowl, combine the Goat's
cheese, extravirgin 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 12 minutes or until the
dumplings are golden and crispy. Remove from the fryer and drain on a
paperlined 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

Recipe By :ESSENCE OF EMERIL SHOW #EE2392

Posted to MCRecipe Digest V1 #233

Date: Tue, 1 Oct 1996 11:11:10 0400

From: Rowaan Rowaan@ix.netcom.com