Roasted Eggplant Soup With Goat Cheese Dumplings

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

3 pounds eggplant (about 2 large), halved lengthwise

3 tablespoons unsalted butter

1 large onion, chopped

1 fennel bulb, trimmed, chopped

1 small russet potato, peeled, chopped

1 leek (white and pale green parts), sliced

2 garlic cloves, minced

1 1/2 teaspoons dried oregano

1/2 cup dry white wine

7 1/2 cups (or more) chicken stock or canned low-salt chicken broth

1/2 cup whipping cream

1 tablespoon olive oil

3 shallots, chopped

1/2 cup (packed) soft fresh goat cheese (such as Montrachet), crumbled

1/2 cup chopped seeded plum tomatoes

1/4 cup chopped fresh basil

20 wonton wrappers

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