Broccoli Soup with Stilton Wontons

1 review, 4 star(s). 100% would make again

Ready in 1h

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Salt and pepper
5 Garlic; chopped
1 Head broccoli; chopped
3 qt Chicken Stock
1/3 c Clarified Butter
1 sm Onion; sliced

Original recipe makes 4



MMMMM----------------------STILTON WONTONS--------------------------- 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 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

Verified by stevemur
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Calories Per Serving: 622 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Soup was good - all loved it. I'll make sure to use low-salt broth next time, though. I had to thin the soup in the end to cut the salt. Stilton wontons were a big hit - BUT don't use olive oil. Use vegetable oil, and sparingly.
mlstoe 7y ago

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