Fresh Tomato Soup With Shrimp Dumplings - Bon Appetit Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
SOUP
4 1/2 lbs: Tomatoes,
1/2 cup: Olive oil,
1 cup: Sliced shallots,
2: Garlic cloves, crushed
8: Whole black peppercorns, crushed
3 tbsp: Tomato paste,
1/8 tsp: Saffron threads,
1 tbsp: Chopped fresh cilantro,
1 tbsp: Chopped fresh tarragon,
1 tbsp: Chopped fresh basil,
1 1/2 tsp: Chopped fresh thyme,
1 cup: Canned low-salt chicken broth,
DUMPLINGS
1 1/4 lbs: Uncooked shrimp, peeled, deveined
6 tbsp: Fresh corn kernels or frozen, thawed
2 tbsp: All purpose flour,
2 large: Egg yolks,
2 tsp: Chopped fresh cilantro,
1 tsp: Tomato paste,
1 tsp: Chopped fresh oregano,
1: Garlic clove, crushed
2 tbsp: , (or more) olive oil
Directions:
FOR SOUP: Chop tomatoes in processor in batches. Heat 1/4 C oil in
heavy large Dutch oven over medium-low heat. Add shallots, garlic and
peppercorns; saute until shallots are tender, about 5 minutes. Add
tomato paste; stir 1 minute. Add tomatoes, 1/4 C oil and saffron.
Bring to boil. Reduce heat; simmer 15 minutes, stirring occasionally.
Add herbs. Simmer 5 minutes. Puree mixture in processor in batches
until almost smooth. Strain through medium sieve into large saucepan,
pressing on solids. Stir in broth. Season with salt and pepper. (Can
be made 1 day ahead. Cover, chill.)
FOR DUMPLINGS: Using on/off turns, coarsely chop shrimp in processor.
Transfer shrimp to large bowl. Stir in corn, flour, yolks, cilantro,
tomato paste, oregano and garlic; mix thoroughly. Season generously
with salt and pepper. Shape mixture by scant tablespoonfuls into 24
balls. Cook dumplings in batches in pot of simmering salted water
until cooked through, about 3 minutes. Using slotted spoon, transfer
to baking sheet. (Can be made 1 day ahead. Cover, chill.)
Preheat oven to 450F. Heat 2 tablespoons oil in heavy large skillet
over medium-high heat. Add half of dumplings; saute until golden,
about 5 minutes. Drain on paper towels. Repeat with remaining
dumplings, adding oil if necessary. Place dumplings on baking sheet.
Bake until heated, about 4 minutes.
Bring soup to simmer. Ladle into bowls. Add 3 dumplings to each bowl.
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Source from luhu.jp
heavy large Dutch oven over medium-low heat. Add shallots, garlic and
peppercorns; saute until shallots are tender, about 5 minutes. Add
tomato paste; stir 1 minute. Add tomatoes, 1/4 C oil and saffron.
Bring to boil. Reduce heat; simmer 15 minutes, stirring occasionally.
Add herbs. Simmer 5 minutes. Puree mixture in processor in batches
until almost smooth. Strain through medium sieve into large saucepan,
pressing on solids. Stir in broth. Season with salt and pepper. (Can
be made 1 day ahead. Cover, chill.)
FOR DUMPLINGS: Using on/off turns, coarsely chop shrimp in processor.
Transfer shrimp to large bowl. Stir in corn, flour, yolks, cilantro,
tomato paste, oregano and garlic; mix thoroughly. Season generously
with salt and pepper. Shape mixture by scant tablespoonfuls into 24
balls. Cook dumplings in batches in pot of simmering salted water
until cooked through, about 3 minutes. Using slotted spoon, transfer
to baking sheet. (Can be made 1 day ahead. Cover, chill.)
Preheat oven to 450F. Heat 2 tablespoons oil in heavy large skillet
over medium-high heat. Add half of dumplings; saute until golden,
about 5 minutes. Drain on paper towels. Repeat with remaining
dumplings, adding oil if necessary. Place dumplings on baking sheet.
Bake until heated, about 4 minutes.
Bring soup to simmer. Ladle into bowls. Add 3 dumplings to each bowl.
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Source from luhu.jp