Roasted tomato soup, potato mozzarella dumplings & bread croutons
Serves: 6
Dumpling Dough
Ingredients
725g Flour
9g Salt
260g Water
100g Milk
15g Butter, melted
1 Egg
Method
1 - Sift the dry ingredients, add the wet ingredients apart from the egg, mix for two mins, add the egg, mix another two mins, then knead by hand for 5 mins
2 - Rest the dough for 1 hour before rolling out to 3mm.
3 - Add filling, crimp, and then cut. Boil for 4 mins. Pan fry in lots of butter.
Dumpling Filling
Ingredients
200g Mashed Potato
100g Mozzarella Cheese
Salt
Pepper
Method
Mix it up and season to taste.
Roasted Tomato & Red Pepper Soup
Ingredients
1kg Tomatoes, cored and diced
200g Red Peppers, cored and diced
20g Brown Onion, peeled and diced
15g Celery, trimmed and diced
2 Cloves of Garlic, peeled and roughly chopped
Olive oil
Salt
Pepper
Tomato Juice
Method
1 - Mix the prepared vegetables with a good glug of olive oil, season liberally then roast on sheet trays till the edges are caramelised and the tomatoes are collapsing.
2 - Blend in an upright blender or food processor till constancy is as smooth as possible. Adjust consistency with some tomato juice and adjust seasoning if required.
TIPS
Refresh Rescued Tomatoes
Roast tomatoes in the oven to get concentrated flavour and then add to a stock.