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Tomato

Dumpling soup

Ingredients

1 medium onion 2 garlic cloves
4 very ripe tomatoes 1 quart water
1 tsp dried basil 2 double bouillon cubes
Salt & pepper 1-2 tsp sugar
1 cup half & half cream
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DUMPLINGS

1 egg ¼ cup flour
Salt & pepper (or any dumpling mix you like)

Lagniappe

Heat oil in medium sauce pan and sauté the onions and Garlic until tender,
then add the Tomatoes. Mush them up a bit and stir over medium heat until
the tomatoes are soft and starting to break down.

Add water, basil, bouillon salt & pepper and sugar, bring to a boil reduce
heat and simmer for about 20 minutes. Near the end of the cooking time,
heat the half & half, add the hot milk to the soup and stir. Puree with a
blender. Strain through a sieve to remove any peels or seeds.

Mix your dumpling, roll into very small balls, bring the soup t a boil and
drop the dumpling into the hot soup. Cook about 3 minutes or until they
float on the surface.

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