| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Dujour10 |
4 |
servings |
INGREDIENTS
| 1/3 |
c |
Clarified butter |
| 1 |
sm |
Onion; sliced |
| 5 |
|
Garlic cloves; chopped |
| 1 |
|
Head broccoli; chopped |
| 3 |
qt |
Chicken stock |
|
|
Salt and pepper |
| 10 |
|
Wonton skins |
| 4 |
oz |
Stilton; crumbled |
| 1 |
|
Egg beaten with 1 tablespoon milk; for eggwash |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Green onion; finely chopped, for |
|
|
; garnish |
INSTRUCTIONS
STILTON WONTONS
In a large pot saute onions and garlic in clarified butter until
onions are translucent. Add broccoli and saute until coated. Add
chicken stock, bring to a boil, and simmer 45 minutes. Season to
taste with salt and pepper. Puree soup in a blender or 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 until golden and crispy, about 3 minutes 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
Busted and entered for you by: Bill Webster
CHEF DU JOUR SHOW #DJ9080 LARRY NICOLA
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