Wonton Soup
serves 6 to 8
NOTE: The
wontons are cooked separately in boiling water and then added to
the broth. Try to time things so that the broth is already
simmering when you cook the
wontons.
Wontons
Soup Base
2 quarts chicken stock
1/2 cup shredded greens (napa cabbage, spinach, or iceberg lettuce)
3 medium scallions, finely chopped
2 tablespoons grated carrot from half of small carrot (optional)
Salt and ground black pepper
INSTRUCTIONS:
1. Fill and seal wontons (see figures 1 through 3). Place wontons on large baking sheet covered with parchment or wax paper and refrigerate to firm up, at least 20 minutes or up to several hours. (Or place baking sheet in freezer until wontons are frozen, about 3 hours. Transfer to airtight container and freeze up to 1 month.)
2. Bring 4 quarts of water to a boil in large pot. Salt water to taste and add wontons. Cook until wontons are tender, 3 to 4 minutes (add 2 minutes if frozen). Lift wontons from water with slotted spoon and set aside on large plate.
3. Meanwhile, bring stock to a simmer in large soup kettle. Add greens, scallions, and carrots (if using) and simmer to blend flavors, 3 to 4 minutes. Add cooked wontons and simmer until wontons are heated through, 1 to 2 minutes. Season with salt and pepper to taste and serve immediately.