Recipe
Swirl Of Roasted Red And Yellow Pepper Soup With Shrimp Dumplings
Ingredients
- FOR THE YELLOW PEPPER SOUP:
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- Salt
- Freshly ground black pepper
- 1 teaspoon chopped garlic
- 6 medium-large yellow bell peppers, seeded and chopped
- 6 cups chicken stock
- 1 cup heavy cream
- FOR THE RED PEPPER SOUP:
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- Salt
- Freshly ground black pepper
- 1 teaspoon chopped garlic
- 6 medium-large red bell peppers, roasted, cleaned and chopped
- 4 cups chicken stock
- FOR THE GARNISH:
- 24 wonton wrappers
- 1/4 cup fresh sprigs cilantro
- 1 recipe SHRIMP FILLING:
- 1/2 pound medium shrimp, peeled and deveined
- 1 large egg white
- 2 tablespoons chopped yellow onions
- 1 tablespoon chopped fresh cilantro leaves
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1 teaspoon sesame oil
- 1 recipe CRUNCHY ASIAN SLAW:
- 1 tablespoon vegetable oil
- 1/2 cup thinly sliced red onions
- 1/2 cup julienne red peppers
- 1/2 cup julienne yellow peppers
- Salt
- Freshly ground white pepper
- 2 cups shredded Napa cabbage
- 1 cup julienne carrots, blanched
- Drizzle sesame oil
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon chopped roasted peanuts
Directions
- ****Either roast the peppers on the stove or rub with olive oil, season with salt and pepper and place on a baking sheet and roast in the oven at 400ºF for 35 to 40 minutes.
- For the Yellow Pepper Soup: In a saucepan over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Sauté for 2 minutes. Stir in the garlic and peppers. Season with salt and pepper. Continue to sauté for 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth. Remove from the heat and strain through a sieve into a clean saucepan. Place back over the heat, and stir in the cream. Taste and reseason if necessary.
- For the Red Pepper Soup: In a saucepan over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic and peppers. Season with salt and pepper. Continue to sauté for 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using a hand-held blender, puree the soup until smooth. Remove from the heat and strain through a sieve into a clean saucepan. Place back over the heat, taste and reseason if necessary.
- For the garnish: Place a spoonful of the shrimp filling in the center of each wonton wrapper. Lightly wet the edges of the wrappers with water. Fold the wrapper over the filling, forming a triangle and seal completely.
- Preheat the fryer. Fry the wontons in batches until golden brown, about 2 minutes. Remove and drain on paper towels. Season with salt. To serve, ladle the Yellow Pepper Soup into each serving bowl. Swirl the Roasted Red Pepper Soup into the Yellow Pepper Soup. Garnish each soup with 3 of the dumplings, some of the slaw and sprig of cilantro.
- SHRIMP FILLING: Put the shrimp, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Cover and refrigerate until ready to use. Can be made 1 day ahead and will keep for 2 days.
- Yield: about 1 1/2 cups
- CRUNCHY ASIAN SLAW: In a sauté pan, over medium heat, add the oil. When the oil is hot add the onions and peppers. Season with salt and pepper. Sauté for 2 minutes. Add the cabbage and carrots. Season with salt and pepper. Continue to sauté until wilted, about 2 to 3 minutes. Remove from the heat and turn into a small bowl. Season to taste with the sesame oil. Cool completely. Stir in the cilantro and peanuts. Mix well.
- Yield: about 2 cups
Recipe Details
- Source: Emeril Live EM1D12
- Dish Type: Soups
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