Ingredients
- 3 pounds eggplant (about 2 large)
- halved lengthwise
- 3 tablespoons unsalted butter
- 1 large onion
- chopped
- 1 fennel bulb
- trimmed
- chopped
- 1 small russet potato
- peeled
- chopped
- 1 leek (white and pale green parts)
- sliced
- 2 garlic cloves
- minced
- 1 1/2 teaspoons dried oregano
- 1/2 cup dry white wine
- 7 1/2 cups (or more) chicken stock or canned low-salt chicken broth
- 1/2 cup whipping cream
- 1 tablespoon olive oil
- 3 shallots
- chopped
- 1/2 cup (packed) soft fresh goat cheese (such as Montrachet)
- crumbled
- 1/2 cup chopped seeded plum tomatoes
- 1/4 cup chopped fresh basil
- 20 wonton wrappers
Instructions
- Preheat oven to 375F.
- Place eggplant cut side down on oiled rimmed baking sheet.
- Bake until very tender, about 1 hour.
- Cool.
- Melt butter in heavy large pot over medium heat.
- Add onion, fennel, potato, leek, garlic and oregano; saute 10 minutes.
- Add wine; cook 2 minutes.
- Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes.
- Scoop out eggplant flesh; discard skins.
- Add eggplant to soup.
- Simmer 10 minutes.
- Working in batches, puree soup in blender.
- Return soup to pot.
- Mix in cream.
- Season with salt and pepper.
- (Can be made 1 day ahead; cool slightly.
- Cover; chill.)
- Heat oil in small skillet over medium heat.
- Add shallots; saute 4 minutes.
- Cool.
- Mix in cheese, tomatoes and basil.
- Season filling with salt and pepper.
- Place wrappers on work surface.
- Place 2 teaspoons filling in center.
- Brush edges with water.
- Fold wrappers diagonally in half; press edges to seal.
- (Can be made 4 hours ahead.
- Place in single layer on floured baking sheet.
- Cover; chill.)
- Bring soup to simmer, thinning with more stock if necessary.
- Cook dumplings in pot of boiling salted water until tender, about 1 minute.
- Ladle soup into bowls.
- Using slotted spoon, place 2 dumplings atop soup in each bowl.
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