Gingery Broth with Wonton Ravioli

It's getting colder (fine with me!), which means we're coming on soup weather.

I love soup. Whether it's as simple as broth with tiny star-shaped pastas, or roasted and pureed vegetables, chunks of foods floating around...don't care. I just love soup.

What I really love is fast and easy soup preparation, and this recipe qualifies.

Stock...I just used vegetable bouillon...simmered with garlic, ginger and scallions. Remove solids, and reserve.

Chicken (or Veat) is finely ground in a food processor with ice and cream and salt (lemon zest is also called for, but my lemons went bad...), and chilled. Then, the filling is dropped by teaspoonfuls onto wonton skins, covered by another and sealed, and cooked in boiling water.




The wonton ravioli is then added to the re-warmed broth, garnished with scallions, and served.

What you get is a wonderfully hot and peppery broth...the ginger is definitely the dominant note here...with wonderful raviolis.

I'm not generally a fan of dumplings (it's a texture issue for me). But the chicken/Veat paste, aided by the cream, I'm sure, made for fabulous filling.

We mistakenly used the rectangular wontons; the recipe calls for...and would most certainly benefit from...the round ones.

A quickly prepared, and very satisfying, soup.




Tagged with: Food & Drink + Soup + Ginger + Wontons + Chicken + Veat