Fresh Tomato Soup With Shrimp Dumplings
Description
This elegant dish features a velvety tomato soup simmered with saffron, garlic, and fresh herbs like tarragon and basil. The soup is strained for a smooth, restaurant-quality texture that complements the savory richness of the dumplings. Each dumpling is made with fresh shrimp, sweet corn, and herbs, boiled briefly, then pan-fried until crispy and finished in the oven. The result is a satisfying contrast of tender, juicy dumplings and aromatic, bright soup, perfect for a sophisticated dinner party.Ingredients
Directions
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Prepare the soup base by chopping tomatoes in a food processor in batches.
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Heat 1/4 cup of olive oil in a heavy large Dutch oven over medium-low heat.
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Add sliced shallots, crushed garlic, and black peppercorns; sauté until shallots are tender, about 5 minutes.
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Add tomato paste and stir for 1 minute.
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Add the processed tomatoes, remaining 1/4 cup olive oil, and saffron threads. Bring to a boil.
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Reduce heat and simmer for 15 minutes, stirring occasionally.
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Stir in chopped cilantro, tarragon, basil, and thyme. Simmer for 5 more minutes.
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Puree the mixture in a food processor in batches until almost smooth.
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Strain the puree through a medium sieve into a large saucepan, pressing on the solids to extract all liquid.
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Stir in the chicken broth and season with salt and pepper. Set aside.
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For the dumplings, coarsely chop the shrimp in a food processor using on/off turns.
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Transfer the chopped shrimp to a large bowl.
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Stir in corn kernels, flour, egg yolks, cilantro, tomato paste, oregano, and crushed garlic; mix thoroughly.
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Season the shrimp mixture generously with salt and pepper.
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Shape the mixture by scant tablespoonfuls into 24 small balls.
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Bring a pot of salted water to a simmer. Cook dumplings in batches until cooked through, about 3 minutes.
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Using a slotted spoon, transfer the cooked dumplings to a baking sheet.
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Preheat oven to 450°F (230°C).
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Heat 2 tablespoons of olive oil in a heavy large skillet over medium-high heat.
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Add half of the dumplings to the skillet; sauté until golden brown, about 5 minutes.
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Drain the fried dumplings on paper towels, then repeat with the remaining dumplings, adding more oil if necessary.
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Place all fried dumplings on a baking sheet and bake in the preheated oven until heated through, about 4 minutes.
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Bring the soup to a simmer.
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Ladle the hot soup into bowls and add 3 dumplings to each bowl to serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 45mg15%
- Sodium 450mg19%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: Both the soup and the dumplings can be made 1 day ahead. Cover and chill separately. Reheat the soup gently on the stove before serving.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Dumplings are best served fresh but can be reheated in a skillet.
Ingredient Substitutions: If fresh tomatoes are out of season, high-quality canned whole peeled tomatoes can be used. For a vegetarian version, substitute vegetable broth for chicken broth and omit the egg yolks in the dumplings (use a bit more flour or a flax egg binder).
Tip: Straining the soup is crucial for achieving the silky, smooth texture characteristic of this dish. Do not skip this step.
Safety: Ensure shrimp dumplings are cooked through before pan-frying. The internal temperature should reach safe levels.
