Carrot and Tomato Cream Soup with Ricotta Dumplings

Name: Carrot and Tomato Cream Soup with Ricotta Dumplings - Marga A.
Ingredients: For the carrot cream: 3 carrots; 1 stalk of celery; 1/2 peeled red bell pepper in tomato juice; vegetable broth (water); salt; pepper; oil. For the cottage cheese dumplings (2 pieces): 2 tablespoons of fresh cottage cheese; 3 teaspoons of grated parmesan (or other grated cheese); 3 teaspoons of breadcrumbs; 1 teaspoon of flour.

Soups - Carrot and Tomato Cream Soup with Ricotta Dumplings by Marga A. - Recipia

To prepare this delicious carrot soup with tomatoes and whey dumplings, we start by carefully cleaning the vegetables. We take fresh carrots and finely grate them to release all their sweetness and aroma. Celery, which will add a distinct note to the soup, should be chopped finely, and the bell pepper, choosing a colorful variety, will make the dish even more appealing. After we have prepared all the vegetables, we place them in a large pot, add a generous splash of extra virgin olive oil, and sprinkle salt to enhance the flavor. We turn the heat to medium and let the vegetables sweat, stirring occasionally, until they soften and the flavors combine. The next step is to add the tomatoes, which can be fresh or canned, diced. We let the mixture simmer for a few minutes for the tomatoes to release their juice and contribute to a rich taste. Once the vegetables are aromatic, we add vegetable broth or water, allowing everything to simmer on low heat. It is important to ensure that the carrots are well cooked, which will take about 20 minutes. Once the soup has boiled and the vegetables are soft, we let it cool slightly while we prepare the dumplings. To prepare the dumplings, we boil a pot of water and add salt. In a separate bowl, we mix the whey with grated Parmesan, breadcrumbs, and flour until we obtain a smooth paste. Using two spoons, we carefully form the dumplings, rounding them well. As soon as the water starts to boil, we reduce the flame and gently add the dumplings. We let them boil until they rise to the surface, a sign that they are ready. Using a slotted spatula, we carefully remove them from the water and set them aside. To finish the soup, we use an immersion blender or a regular blender to turn the carrot and tomato soup into a fine cream, which will provide a velvety appearance and pleasant texture. We serve the soup in deep plates, adding a whey dumpling to each portion. This combination of flavors and textures will surely delight the taste buds, and each spoonful will be a true culinary pleasure. Enjoy your meal!

Ingredients

For the carrot cream: 3 carrots
1 stalk of celery
1/2 peeled red bell pepper in tomato juice
vegetable broth (water)
salt
pepper
oil. For the cottage cheese dumplings (2 pieces): 2 tablespoons of fresh cottage cheese
3 teaspoons of grated parmesan (or other grated cheese)
3 teaspoons of breadcrumbs
1 teaspoon of flour.

Carrot and Tomato Cream Soup with Ricotta Dumplings

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