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Categories:Viewed: 45 - Published at: a year ago
Ingredients
- 1/3 c. Clarified butter
- 1 sm Onion, sliced
- 5 x Garlic cloves, minced
- 1 head broccoli, minced
- 3 quart Chicken stock Salt and pepper
- 10 x Wonton skins
- 4 ounce Stilton, crumbled
- 1 x Egg beaten with 1 Tbsp. lowfat milk, for eggwash
- 1/4 c. Vegetable oil
- 1 x Green onion, finely minced, for garnish
Method
- In a large pot saute/fry onions and garlic in clarified butter till onions are translucent/soft.
- Add in broccoli and saute/fry till coated.
- Add in chicken stock, bring to a boil, and simmer 45 min.
- Season to taste with salt and pepper.
- Puree soup in a blender or possibly food processor.
- Make wontons: On work surface lay out wonton skins, one at a time and mound a scant tablespoonful of cheese in the center.
- Brush edges with egg wash and fold over, corner to corner, pressing edges together to seal.
- Repeat with remaining wonton skins.
- Heat oil in a large skillet and fry till golden brown and crispy, about 3 min per side.
- Drain on paper towels.
- Reheat soup to
- simmering and ladle into 4 bowls.
- Top each with 2 wontons and serve immediately, sprinkled with green onion.
- Yield: 4 Servings
