Spicy Tomato Soup And Dumplings For A Summer Cold

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 medium onion, diced
• 2 stalks celery, finely diced
• 6 -7 garlic cloves, whole, crushed
• 1/2 cup wine (optional)
• 1 teaspoon horseradish
• 6 -7 medium tomatoes, chopped
• 2 carrots, diced
• 3 jalapeno peppers, sliced, with seeds
• 6 cups water
• 1 bouillon cube
• 1/2 cup cilantro, chopped
• 1/2 lime
• 1 cup flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/4 cup cilantro, chopped
• 1 egg
• 1/2 cup milk
• salt, to taste

Recipe

• 1 in a large pot, heat up the oil. add onions, celery, garlic and salt. sautee on medium heat until transluscent, about 3 minutes.
• 2 add wine (if using), and stir in horseradish. simmer for 5 minutes.
• 3 add tomatoes, carrots and jalapenos.
• 4 add water, and bring to a boil. once boiling, crumble bouillon cube into the pot, and turn heat down. simmer for 30 minutes.
• 5 make the dumpling dough: in a small bowl, mix flour, cormeal and baking powder. stir in cilantro.
• 6 in a separate small bowl, beat together egg, milk and salt.
• 7 pour egg mixture into dry ingredients, and stir with a few quick strokes. do not overmix.
• 8 drop dumpling dough by the teaspoon into the simmering soup.
• 9 close lid tightly, and do not lift for 10 minutes.
• 10 crush remaining cilantro in a small bowl with lime. use as garnish when soup is served.