Broccoli Soup With Stilton Wontons Recipe

• 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

1. In a large pot saute/fry onions and garlic in clarified butter till onions are translucent/soft.
2. Add in broccoli and saute/fry till coated.
3. Add in chicken stock, bring to a boil, and simmer 45 min.
4. Season to taste with salt and pepper.
5. Puree soup in a blender or possibly food processor.
6. Make wontons: On work surface lay out wonton skins, one at a time and mound a scant tablespoonful of cheese in the center.
7. Brush edges with egg wash and fold over, corner to corner, pressing edges together to seal.
8. Repeat with remaining wonton skins.
9. Heat oil in a large skillet and fry till golden brown and crispy, about 3 min per side.
10. Drain on paper towels.
11. Reheat soup to
12. simmering and ladle into 4 bowls.
13. Top each with 2 wontons and serve immediately, sprinkled with green onion.
14. Yield: 4 Servings

butter, onion, garlic, broccoli, chicken, wonton, stilton, egg, vegetable oil, green onion

Taken from cookeatshare.com/recipes/broccoli-soup-with-stilton-wontons-93053 (may not work)