Aahhh, the joys of living in Minnesota in May. One day it is 73 and beautiful only to wake up the next morning to find 6 inches of snow waiting to be shoveled. While we have had briefs views of spring, it has been mainly cold, wet and miserable. My gardens and flower beds are screaming for attention but another rainy day has led me once again to my kitchen. Normally chocolate does wonders for my spirits on a day like this, but I chose to whip up my favorite soup instead and boy was it a great choice! My eight year old, Luke claims it is the only soup he likes, which shocks me since it is packed with veggies.
If you have never made wontons, don’t let that intimidate you. They are so simple to make and surprisingly quick. This pudgy hand is my four year old helping me so you know they can’t be that complicated! The amount of filling this recipe makes actually fills 48 wontons, so either double your soup base or I freeze the filling and extra wrappers for another day. They both freeze beautifully. This recipe is very versatile as far as the veggies are concerned so throw in your favorites. I do have to insist on the mushrooms though because they add an amazing depth to the broth that can’t be replaced. If you don’t care for mushrooms, just pull them out before you add the other ingredients and you would never know they were there, but the soup would taste so bland without them.
Wonton Soup (serves 6)
1/2 pound lean ground pork
1/4 C finely minced onion
1/4 C finely minced celery
1 Tb soy sauce
1/2 tsp cornstarch
24 wonton wrappers
6 C chicken stock
1 Tb soy sauce
1/2 tsp pepper
1 1/2 C sliced mushrooms (I use cremini)
1/2 pound baby spinach
1/2 C chopped scallions
1. In a large saucepan, combine stock, soy sauce, pepper and mushrooms. Bring to a boil and simmer for 5 minutes. Add the spinach and simmer 5 more minutes. Turn off the heat, add the scallions and cover the pan.
2. Combine pork, onions, celery, soy sauce, egg and cornstarch in a medium bowl. Keep wrappers covered with a damp towel to keep them from drying out. Dampen two adjoining sides of the wrapper with a wet finger. Place 1 level teaspoon of filling in the center of the wrapper. Fold wrapper in half to form a triangle with the point facing away from you and press close firmly around the filling. Bring the right and left sides of the triangle together and press together. Repeat with all 24 wontons.
3. Bring 2 quarts of water to boil in a large saucepan. Add some salt and drop wontons into the water and cook for 6 minutes. With a slotted spoon, remove from the water and add to the soup. Serve immediately