March 27, 2003

Wonton Soup

Made some really good soup tonight, and thought I'd share. Besides, this makes it easier for me to find it again.

Ingredients:

1 tbsp olive oil
2 cloves garlic, chopped
1/4 onion, chopped
4 leaves fresh sage
1 tsp Thai fish sauce
1½ tsp soy sauce
32 oz. chicken broth

7 asparagus spears
2 tbsp sour cream
1/3 cup cream cheese, softened
Square wonton wrappers

In a 2qt saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook until brown on the edges. Add sage and cook until it smells really good. Add fish sauce and soy sauce. Add chicken broth a cup at a time, heating to bubbling between each addition. When it's all in there, turn the heat to med. low and simmer until spouse comes home.

Put asparagus in a small microwave-safe container and cover with plastic wrap. Nuke for 3 minutes, then cover with cold water to arrest cooking. Finely chop asparagus. Mix thoroughly with sour cream and cream cheese.

Put a small dollop of the asparagus mixture in the center of a wonton. Moisten edges and fold over one corner. Lift the remaining corners and press them together.

When spouse comes home, strain soup and return to stove. Turn heat back up to medium. Drop wontons in carefully and cook for about four minutes.

Serve. Fight for leftovers.

NOTE: None of my amounts are exact. I cook by smell, not level measurements.