RECIPE OF THE WEEK: Won Ton Soup

[Amy Warren, LMHC / WQ Mag Columnist]

You don't have to go out for Chinese anymore! The cool weather we've had the past few days makes it a great time to enjoy this Won Ton Soup recipe from Publix Apron's Cooking School. It's worth making this soup just to see the cool raft that forms.

Serves six

For the Won Tons:
¾ pound Ground pork (may also use Ground Turkey or Chicken)
1 Tbs. Chopped Ginger
1 Scallion (sliced fine)
1 clove Garlic (chopped)
1 tsp. Chili Sauce (may substitute ½ tsp. Crushed Red Pepper)
1 Tbs. Soy Sauce
1 tsp. Sesame Oil
18 Won Ton Skins
small dish water

Combine pork, ginger, scallions, garlic, chili sauce, soy sauce and sesame oil in a mixing bowl. Lay a few wontons on a clean work surface and place a melon ball size piece of the pork mixture in the center of the wontons. Dip your finger in the water and lightly moisten the edges of the wonton. Fold one corner to meet it’s opposite corner and pinch edges to a smooth flat seal. Fold top corner down and wrap the two side corners around to meet and pinch to seal. Reserve in refrigerator until needed. Repeat until all wontons are filled.

For the Soup:
12 egg whites
8 ounces Ground Chicken
1 Carrot (peeled)
1 stalk Celery
1 bunch scallions
1 piece lemongrass
2-3 ounces Fresh Ginger
½ cup Sake (or white wine)
1 piece Star Anise
1 ounce Dried Shiitake Mushrooms
2 quart Chicken Broth

Roughly chop in the food processor the carrot, celery, scallions, lemongrass and ginger. Lightly whip the egg whites in a mixing bowl just enough to loosen them. Add chopped vegetables, ground chicken, star anise, dried shiitake mushrooms and sake and whisk to combine. This is known as the clarification.

Pour chicken broth into a 6-quart saucepot and whisk in the clarification mixture. Place over a high flame and whisk frequently, making sure nothing is sticking to the bottom of the pot. As the broth gets hotter, the clarification will begin to solidify and float on the top (known as a raft). As this begins to develop, stir more gently and as soon as the broth boils, reduce to a simmer and maintain a gently boil, allowing raft to solidify with one hole along the side and broth clarify. Simmer for 30-45 minutes or until broth appears clear.

When broth is clear, gently break a ladle size whole in the raft and carefully strain broth through a dampened cheesecloth lined fine sieve, one ladle at a time, being careful not to break up the raft and make the broth cloudy. Reserve in a clean saucepot until ready to be heated and served.

For the soup,
Filled Wontons
Consommé (clarified broth)
Baby Spinach
Sliced Scallions
Sesame Oil

Boil wontons in salted water for 5-7 minutes. Arrange six bowls with a few leaves of baby spinach on the bottom. Bring consommé to a boil. Place 3 wontons in each bowl cover with broth and top with scallions and a drop or two of sesame oil.
Serve and Enjoy!

[Amy Warren, LMHC / WQ Mag Columnist]

Yes, Publix carries the won ton skins. I believe they are in the refrigerated section with produce. I hope you enjoy the recipe, Lisa.

[Backyard Getaway (Lisa)]

Won Ton Soup is my favorite. I will definetely try this. Can you get the Won Ton skins at Publix too?