Rich Golden Broth With Noodles, Dill And Scallions

• 2 tsp. olive oil
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup diced carrots
• 1 cup peeled, diced sweet potatoes (1/2" dice)
• 1 Tbsp. sliced peeled gingerroot
• 2 cloves garlic, peeled
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 quarts water
• 1 teaspoon black peppercorns
• 1 teaspoon coarse salt, or to taste
• 1/2 cup minced fresh dill
• 10 to 12 ounces wonton skins
• 7 whole scallions, sliced thinly on the diagonal

1. Heat oil in a stock pot or Dutch oven large enough to hold all ingredients and saute, vegetables, ginger and garlic 2 minutes or until lightly browned. Add thyme, bay leaves, peppercorns and water. Bring to a boil and immediately reduce heat and simmer 45 minutes. Do not allow to boil again. Strain through a fine sieve; add salt to taste and dill. Turn off heat and cover.
2. Bring a large pan of salted water to a boil. Cut wonton skins into 1/2-inch wide strips and separate them into a pile. When the water is boiling, add strips, stir, and cook 1 minute. Immediately drain into a large colander and rinse well in hot water, separating the noodles as you rinse to expose all surfaces.
3. Drain again and divide among 6 to 8 soup bowls. Ladle hot golden broth over them noodles and garnish with scallions.

olive oil, onions, celery, carrots, sweet potatoes, gingerroot, garlic, thyme, bay leaves, water, black peppercorns, coarse salt, dill, wonton skins, scallions

Taken from www.epicurious.com/recipes/member/views/rich-golden-broth-with-noodles-dill-and-scallions-1202913 (may not work)