Spicy Tomato Soup and Dumplings for a Summer Cold

• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 medium onion, diced
• 2 stalks celery, finely diced
• 6 -7 garlic cloves, whole, crushed
• 12 cup white 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
• 12 cup cilantro, chopped
• 12 lime
• 1 cup flour
• 12 cup cornmeal
• 1 teaspoon baking powder
• 14 cup cilantro, chopped
• 1 egg
• 12 cup milk
• salt, to taste

1. In a large pot, heat up the oil.
2. Add onions, celery, garlic and salt.
3. Sautee on medium heat until transluscent, about 3 minutes.
4. Add white wine (if using), and stir in horseradish.
5. Simmer for 5 minutes.
6. Add tomatoes, carrots and jalapenos.
7. Add water, and bring to a boil.
8. Once boiling, crumble bouillon cube into the pot, and turn heat down.
9. Simmer for 30 minutes.
10. Make the dumpling dough: In a small bowl, mix flour, cormeal and baking powder.
11. Stir in cilantro.
12. In a separate small bowl, beat together egg, milk and salt.
13. Pour egg mixture into dry ingredients, and stir with a few quick strokes.
14. Do not overmix.
15. Drop dumpling dough by the teaspoon into the simmering soup.
16. Close lid tightly, and do not lift for 10 minutes.
17. Crush remaining cilantro in a small bowl with lime.
18. Use as garnish when soup is served.

olive oil, salt, onion, stalks celery, garlic, white wine, horseradish, tomatoes, carrots, peppers, water, bouillon cube, cilantro, lime, flour, cornmeal, baking powder, cilantro, egg, milk, salt

Taken from www.food.com/recipe/spicy-tomato-soup-and-dumplings-for-a-summer-cold-127419 (may not work)