Goat Cheese Dumplings...Sort of??
Nov. 18, 2011 12:15 pm
Updated: Nov. 19, 2011 12:29 pm
My previous post on Boursin (French Herbed Cheese) created quite a bit of interest. Today I am making butternut squash soup. I have multiple recipes for this and while I was sorting through I found one that added on goat cheese dumplings. Mixture of
herbed goat cheese, parmesan cheese, egg, flour, garlic. To be dropped into the boiling soup and cooked for approx. 2 minutes. I did not have enough goat cheese, just about an ounce left over from making some stuffed dates (see my blogsite) for a birthday
present. So I whipped up a semi-boursin adding cream cheese, butter and herbs to the goat cheese. Right now, the soup is ready to be pureed and reheated and the dumpling mixture is resting in the refrig. I'll let you know how it goes. I thought it sounded
intriguing. Very rich and certainly not low cal, will serve with a simple salad with vinegar and oil dressing to counteract the richness of the soup. Happy Thanksgiving to you all.