Squash and Sweet Potato Soup

Squash Soup (2 of 2)

I hate posted recipes without some witty story to accompany them. ¬†Sadly my life has been really busy and really boring. And I really need you guys to make this soup. Cook away! And I’ll try to get more interesting next time ūüôā

Yields 4-6

Squash and Sweet Potato Soup

You don't need to use three different squashes like I did here though they each add their own level of flavour to the soup. In general you want 9 cups total of cubed squash and sweet potatoes.

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Ingredients

  • 1 tbsp canola/vegetable oil
  • 1 green apple, peeled and diced
  • 1 white onion, chopped
  • 1 acorn squash, cubed
  • 1 butternut squash, cubed
  • 1 buttercup squash cubed
  • 4-6 sweet potatoes, peeled and cubed
  • (You want the above vegetables to equal 9 cups)
  • approx. 2 cups chicken broth and 2 cups water.
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground coriander
  • 1/2 to 3/4 cup heavy cream

Instructions

  1. In a large stock pot over medium high heat add the oil onion and apple.
  2. Saute for a couple minutes, not browning, just letting the onion become soft and fragrant.
  3. Add the vegetables and stir together with onions and apples.
  4. Add the broth and water alternating one cup each until the liquid completely covers the vegetables. (depending on the pot it could be more or less than the ingredient list says.)
  5. Stir in the salt, pepper, cinnamon, allspice and coriander and bring to a boil.
  6. Reduce heat and simmer until vegetables have become soft, approximately 30-40 minutes.
  7. Let cool slightly before pureeing with either a hand immersion or upright blender. (be very careful when doing this because the liquid is still incredibly soft. If you want you can blend in batches.)
  8. Puree until silky smooth.
  9. Return soup to pot and bring to a simmer.
  10. Stir in your cream and serve.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
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Mushrooms and More.

Mushroom Coconut Curry with Leeks and Paneer (2 of 5)

Where have I been lately you ask? Did I drop off the face of the earth? Did I win a trip around the world?

Actually nothing that dramatic happened. ¬†I just got busy. ¬†With life, with work. ¬†I actually have been cooking lots as my Instagram can show but I have also been spending time paying some attention to my much neglected In the Garden side of my blog. ¬†Watch for some planting guides in the near future. And I’ve been taking time to enjoy life. ¬†Not every drink or every meal needed to be documented. ¬†And sometimes when I went to events I left my camera at home (gasp!). ¬†And when I have picked it up lately it’s been to shoot some really awesome new bands I’ve fallen in love with and enjoy watching live. You see my life is gloriously full. Lot’s of friends and family who love me and my company, not just the food I bring ūüôā I’m doing stuff for myself and when I have something of real quality to say here I will.

Mushroom Wonton Soup (1 of 1)

Like I said though I haven’t stopped cooking. ¬†I’ve just been fortunate enough to have some great companies I create for. ¬†Like Mushrooms Canada where I created this killer Wonton Soup and this Mushroom Coconut Curry I have dreams about at night. ¬†You can click the links to get the recipes. Trust me you want to make these dishes.

Mushroom Coconut Curry with Leeks and Paneer (3 of 5)

My visits here may be sporatic, there may even be changes but just remember I love what I do here.  That will never stop.

Gnocchi, Meatball and Spinach Soup

Gnocchi, Meatball and Spinach soup (2 of 2)This months Secret Recipe Club had me venturing over to Edesia’s Notebook and straight into her soups category of her extensive recipe index. The weather had turned cold rather abruptly when I was deciding what to make however by the time cooking day came it had turned into a hot and humid long weekend. ¬†So I said screw it, turned the air conditioner up high and pulled out my pot to make this amazing Gnocchi, Meatball and Spinach soup.

The original recipe called for sausage but I decided to switch it up and turn it into a wedding soup variation by using these beef and mushroom meatballs.  I added fresh spinach and everything turned out perfectly!

Yields 4

Gnocchi, Meatball and Spinach Soup

By taking out half of the ground beef and adding an equal amount of chopped mushrooms you've reduced the fat of this recipe and added great taste and more nutrients.

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Ingredients

  • For the Meatballs:
  • 1/2 lb ground beef
  • 1/2 lb cremini mushrooms
  • 1 medium onion
  • 4 cloves garlic
  • salt and pepper
  • 1 egg
  • For the Soup:
  • 1/2 large onion, diced
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 4 cup chicken broth plus 2 cups water
  • 1/2 cup baby spinach
  • 1 lb gnocchi
  • 1 tsp italian seasoning

Instructions

  1. To make the Meatballs:
  2. In a large bowl add the ground beef.
  3. In a food processor chop the onion, mushrooms and garlic really fine.
  4. Using your hands blend together the beef, mushrooms mix and egg until blended.
  5. Roll the meat into 1' sized meatballs.
  6. Heat a couple tablespoonfuls of oil in a large skillet. Add the meatballs and cook until browned on all sides and cooked through about 10-15 minutes.
  7. Transfer to a paper towel lined plate and let cool.
  8. To make the Soup:
  9. In a large stock pot add the oil.
  10. Saute the onion until just translucent.
  11. Stir in the garlic, meatballs and spinach.
  12. Add the broth and italian seasoning and bring to a boil. Reduce heat and simmer 15 minutes.
  13. Add the gnocchi and cook until they puff and float to the top.
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Creamy Potato Soup

Some times it is all about the toppings, the window dressings if you like. ¬†This soup starts out as a blank canvas. Its chunky and creamy all in the same spoonful. ¬†But it’s pretty bland to look at.

Creamy Potato Soup

It’s a great example on how I approach my food photography. ¬†Now let me set the record straight. I am not a practiced professional photographer. I am going to school to get my certificate but I prefer to say I am a forever learning and growing ¬†photographer who is just beginning to be professional. My love started with botanical shots like this one. I have thousands upon thousands of pretty flower pictures.

Leucanthemum-Shasta Daisy4 (3)

I’ve also tried my hand at shooting DH’s band only to discover a knack for somewhat artistic shots like this.

Guitar (1 of 1)

But I feel like I can never quite learn enough to be 100% happy with my food shots. ¬†A lot of the stuff I shoot I also plan to eat so those shots are at times rushed and simple. ¬†I’m learning to work with shorter hours of daylight, play with my camera settings and try to bounce as much light as possible around my dishes. ¬†I’m trying to decide what angle I like best, what props to use, do I prefer bright white or darker shots. Close ups or wide. It still all a work in progress. ¬†Much like this soup.

Creamy Potato Soup (1 of 3)

Simple, beautiful, tasty but lacking something. ¬†It’s how all my shots begin. Move that or add this and things can drastically change.

Creamy Potato Soup (3 of 3)

Okay now that just took this soup to a completely other level.  And for the photgraph? Much brighter, more detail, much more to draw the eye.  But maybe still lacking?

Creamy Potato Soup (2 of 3)

Small but effective change? I can play around with place settings, I can change bowls but I know I will see some picture somewhere else that I think looks a thousand times better and doubt my final shot. ¬†But at this point I’m past being concerned. ¬†Not because I don’t care or I’ve given up. ¬†Only because this soup looks so damn good I need to eat it while it’s hot.

Yields 4

Loaded Potato Soup
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Ingredients

  • 5 tbsp butter
  • 1/3 cup flour
  • 3 large potatoes, peeled and diced
  • 3 cups 1% milk
  • 3 cups chicken broth
  • 1 cup shredded cheese, I used colby but any will work
  • 1/2 cup fat free sour cream
  • Topping: crumbled bacon, chopped green onion, shredded cheese

Instructions

  1. In a large pot over medium heat melt the butter.
  2. Stir in the flour and cook for 1 minute until bubbly.
  3. Whisk in the milk and chicken stock. Bring to a simmer.
  4. Add the potatoes and continue cooking, stirring occasionally, until potatoes are soft.
  5. Stir in the sour cream and cheese.
  6. Serve topped with bacon, cheese and onions.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
309

 

Italian Wedding Soup

Italian Wedding Soup

Many times on this blog I have enumerated about DH’s limited palate and my enjoyment of nights on my own where I get to cook delicacies for my sole enjoyment. ¬†Or for the good fortune of my food adventurous acquaintances. Yes feeding DH can be headbangingly limited though credit is due on the occasions when he has no other option but to eat what I have created, less he have to find something for himself. ¬†There are, however, times like this recipe here that I cook something that is only for him.

Italian Wedding Soup

This is not my favorite soup in the world (hello french onion!). ¬†Trust me it’s delicious but until DH had mentioned it I would have never made it on my own. ¬†I’m glad I did make it though. ¬†Aside from the time it takes to roll all those meatballs it is relatively simple to make and with simple changes like pasta shape, addition or subtraction of vegetables (wouldn’t carrots look pretty?), and meatball concoctions, incredibly easy to personalize. ¬†And if you do what I did and make tons of meatballs, more than enough for twelve pots of this soup, you have quick leftovers to freeze and bring out the next time you want spaghetti, or a stroganoff or meatball sub sandwich.

Italian Wedding Soup

Yields 6-8

Italian Wedding Soup

The ingredients required for the meatballs make more than enough for this soup with lots of leftovers. Cook up all the meatballs and store the extra in the freezer to use later.

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Ingredients

  • 1 1/3 lb lean ground beef
  • 1 1/3 lb lean ground pork
  • 3 eggs
  • 1 medium onion, chopped
  • 1 cup bread crumps
  • 1 cup spinach, chopped fine
  • 3 cloves garlic, minced
  • 6 cups chicken stock plus 2 cups water
  • 1/2 large onion, sliced
  • 1 tbsp butter
  • 1 cup spinach, roughly chopped
  • 3/4 cup orzo pasta

Instructions

  1. Combine the ground beef, ground pork, eggs, chopped onions, bread crumbs, spinach and 3 cloves of garlic. Roll into mini meatballs.
  2. Heat a large fry pan and cook the meatballs in batches until browned. Drain on a plate with paper towel.
  3. [img src="http://www.tastygardener.com/wp-content/uploads/2014/01/Italian-Wedding-Soup-1-of-4-300x199.jpg?x45499" alt="Italian Wedding Soup" width="300" height="199" class="aligncenter size-medium wp-image-19720"]
  4. While the meatballs are cooking melt the butter in a large pot over medium heat.
  5. Add the onion and cook until soft.
  6. Add the stock and water and increased heat to high. Bring to a boil. Add the orzo and cooked meatballs (as many as you want to have in your soup, leftovers will be frozen for another day).
  7. Once the orzo is fork tender add the spinach and continue cooking until completely wilted. Serve
Recipe Type: Soups, Salads and Sandwiches
7.6.4
308

 

 

Chicken Noodle Soup

Chicken Noodle Soup (1 of 3)

A couple of things happened that brought about this awesome soup.

First I had a rare Saturday night alone with DH out with the boys and me refusing to plan a dinner party for the sake of my exhausted sanity over the holidays. ¬†So what does a foodie do late Saturday night? ¬†They put on their most comfortable stretchy pants and hit up the grocery store at 10 o’clock in the evening. ¬†While the forever 29 year old in me felt a tad bit pathetic spending this premium weekend evening doing something domestic the much more mature 37 year old applauded my brilliance at hitting up the store at the least busy time of the week.

Chicken Noodle Soup (3 of 3)

I have so many peeves when it comes to stocking up my kitchen. ¬†I may not road rage in my car but give me that little silver bullet of mesh…. ¬†Carts in the middle of the row, long lost friends chatting side by side in an aisle, scientific experiment happening in the produce department to find the most pineapple-y flavored pineapple, children running around unattended. ¬†I use to be able to do all my weekly shopping in the middle of the day on a Wednesday at 1pm in the afternoon. ¬†A great time to shop. ¬†It’s well stocked, quiet and I didn’t find myself trailing green beans carnage across the floor with the wheels of my cart. ¬†However ¬†changes in my works hours provide me with only weekends and weekday nights left free (lot’s more pros than cons to that change, not complaining here).

Chicken Noodle Soup (2 of 3)

So while I momentarily pouted about missed cocktails and dance floor capers, I have to say the ¬†barren state of a grocery store on a Saturday night was incredibly pleasing to my patience. ¬†And did I mention things get marked down at that hour? ¬† At that hour of the day deli goods like whole rotisserie chickens are marked half price. HALF PRICE (which seriously is more like reasonable price but let’s not go there) ¬†Meaning a cheap meal, a seasoned carcass and a future soup just cost me a heck of a lot less. ¬†More money for Cosmos next Saturday.

Ice Storm 2013

The second thing to happen was The Plague 2014. ¬†I call it the plague. ¬†It’s really not that serious, just a common cold that knocks me on my ass and makes me want my mommy. ¬†It’s also how people tend to treat you when you are sick. ¬†So my plague happened just before New Years when we were still recovering from being without power for 3 days ¬†over Christmas and dealing with a broken furnace the morning a deep freeze was settling into the province. ¬†Before I was at the height of the plague I remembered that cheap carcass I had in the freezer and whipped myself up a thick and delicious broth. This became the base for this hearty chicken soup that got us through days of sniffles, sneezes, and lots of snot. ¬†Gross yes but let’s get real here.

Don’t be afraid to try making your own chicken noodle soup. ¬†It’s really not that hard. ¬†If you don’t have a chicken carcass to make your own stock use store bought. ¬†What ever you use in the end it will be worth it.

Yields 4-6

Chicken Noodle Soup
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Ingredients

  • Chicken Stock
  • 1 chicken carcass,meat removed, broken into 3-4 pieces
  • 2 carrot, cut into 2-3 pieces
  • 2 stalks celery, leaves intact
  • 2 onions, halved
  • 3 cloves garlic
  • 2 bay leaves
  • 1 tsp dried thyme
  • For the soup
  • 4 cups chicken stock, see above, or use store bought
  • 1 carrot, sliced
  • 1 stalk of celery, sliced
  • 1 onions, diced
  • 1 tsp thyme
  • 1 tbsp butter
  • 1 cup cooked chicken, shredded
  • 1 cup broad egg noodles

Instructions

  1. To make the stock, place all the ingredients in a large stockpot and completely cover with water.
  2. Bring to a boil, then reduce heat and allow it to boil 2-4 hours, occasionally skimming foam from surface of liquid.
  3. Carefully strain the liquid through a fine sieve removing all the bits and leaving just the the chicken broth. Discard chicken bones, vegetables and spices.
  4. If using right away continue to next step if not place broth in sealed container and let cool in fridge.
  5. To make the soup, in a large pot saute the carrot, onions, and celery with the butter until just beginning to go translucent.
  6. Add the chicken and then the chicken broth. Add about a 2 cups of water and stir in the thyme.
  7. Bring up to a boil then add the noodles. Cook until noodles are soft, adding more water as needed.
  8. Serve immediately.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
306

 

 

Tomato Bisque

Tomato Bisque

*This post is the first of January’s weekly food theme Soupy Sundays. ¬†What better way to warm up in these sub zero temperatures then a hearty, comforting bowl of yummy.

There is only one soup from a can that I like. ¬†I won’t name it here but trust me when I say it is the only one. ¬†I’ve tried many strictly for the convenience and just can’t get past the processed canny taste most of these have. ¬†Now don’t get me wrong I’m not a canned food snob. ¬†More than once after an exhausting and busy day I have relied on their advantages for a quick and easy option.

See we are not a leftovers family. ¬†Both DH and I actually abhor most leftovers. ¬†Lasagna and scalloped potatoes are about all I eat the next day. ¬†So lunch at work can get boring with the same sandwiches, the same salads, the same…same. ¬†So I’ve decided to try my hand at making more homemade soups. ¬†Soups flavoured how I want, with ingredients I love.

Oddly my first soup is tomato. ¬†I don’t really like tomato soup. ¬†But this past fall at a restaurant with friends I had a bowl of tomato bisque. ¬†It was so not tomato soup. ¬†It tasted like how velvet would taste. ¬†Thick and creamy. ¬†Of course that is because of the addition of cream. ¬†Which is probably why I enjoyed it so. ¬†Cream makes everything better.

This is a wonderfully simple recipe. ¬†The most complicated tool you need is a blender. ¬†And of course it needs to be served with grilled cheese. ¬†That’s a given.

Yields 4-6

Tomato Bisque
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Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, chopped
  • 4 tbsp flour
  • 4 cups chicken broth
  • 28 oz can of whole tomatoes
  • 3 sprigs of parsley
  • 2 bay leaves
  • 10 leaves of basil
  • 1/2 cup heavy cream

Instructions

  1. In a large saucepan over medium heat saute the onion, carrots, celery and garlic until soft and fragrant.
  2. [img src="http://www.tastygardener.com/wp-content/uploads/2013/11/Tomato-Bisque-1-300x199.jpg?x45499" alt="Tomato Bisque" width="300" height="199" class="aligncenter size-medium wp-image-19277"]
  3. Once vegetable are soft add the flour and stir 1 minute.
  4. Add the tomatoes and chicken broth breaking up the tomatoes with the back of your spoon.
  5. [img src="http://www.tastygardener.com/wp-content/uploads/2013/11/Tomato-Bisque-2-300x199.jpg?x45499" alt="Tomato Bisque" width="300" height="199" class="aligncenter size-medium wp-image-19278"]
  6. Add the parsley, bay and basil and simmer for 30 minutes.
  7. Remove from heat and let cool completely. Remove the bay leaves
  8. Once the soup is completely cool you can then puree it in batches in a stand blender or in the pot with your immersion blender. Make sure everything is completely pureed.
  9. [img src="http://www.tastygardener.com/wp-content/uploads/2013/11/Tomato-Bisque-4-300x199.jpg?x45499" alt="Tomato Bisque" width="300" height="199" class="aligncenter size-medium wp-image-19280"]
  10. Place the pot back on the stove on medium heat and bring it back up to a simmer.
  11. Whisk in the heavy cream and stir until completely heated through.
  12. [img src="http://www.tastygardener.com/wp-content/uploads/2013/11/Tomato-Bisque-5-300x199.jpg?x45499" alt="Tomato Bisque" width="300" height="199" class="aligncenter size-medium wp-image-19281"]
  13. Serve immediately.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
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Thai Curry Soup

Really quick, unbelievably easy and for those who love heat super spicy. The Summer Fresh Thai curry has the perfect consistency that when mixed with the broth and water you get a nice creamy light soup base. Feel free to add cooked chicken or shrimp to make it a heartier meal.

Yields 2 meals or 4 side soups

Thai Curry Soup
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Ingredients

  • 1 cup rice noodles
  • 2 cups chicken broth
  • 1 cup water
  • 1/2 cup cremini mushrooms, sliced
  • 3 green onions, chopped
  • 1 cup bean sprouts
  • 2 cups Summer Fresh Thai Curry Sauce

Instructions

  1. In a colander set over a deep bowl place the rice noodles.
  2. Pour boiling hot water over the noodles until completely covered. Let softened 5 minutes then drain.
  3. In a large pot over med-high heat bring the water and broth to a boil.
  4. Add the mushrooms and green onion and continue cooking until vegetables begin to soften about 5 minutes.
  5. Whisk in the Thai curry sauce.
  6. Reduce heat and simmer for 5 minutes more.
  7. Add the bean sprouts and noodles.
  8. Cook until sprouts just start to become translucent and everything has heated through.
  9. Serve garnished with green onions.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
228

In a colander set over a deep bowl place the rice noodles.

Pour boiling hot water over the noodles until completely covered. Let softened 5 minutes then drain.

In a large pot over med-high heat bring the water and broth to a boil.

Add the mushrooms and green onion and continue cooking until vegetables begin to soften about 5 minutes.

Whisk in the Thai curry sauce.

Reduce heat and simmer for 5 minutes more.

Add the bean sprouts and noodles.

Cook until sprouts just start to become translucent and everything has heated through.

Serve garnished with green onions.

Tomato Tortellini Soup

This is super delicious, healthy and incredibly easy to make.

Serves 1/8

Tomato Tortellini Soup
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Ingredients

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 roma tomatoes, diced
  • 1 cup frozen corn
  • 2 cups tomato soup
  • 4 cups water
  • 2 cups baby spinach
  • 2 1/2 cups frozen cheese tortellini
  • salt and pepper to taste.

Instructions

  1. In a large saucepan over medium heat cook the onion and garlic with the olive oil until vegetables are just beginning to soften.
  2. Add the tomatoes and corn. Saute another 2 minutes.
  3. Add the water and tomato soup and bring everything to a simmer.
  4. Add the spinach.
  5. Finally add the tortellini.
  6. Cook 10 more minutes or until pasta begins to float to surface.
  7. Serve sprinkled with parmesan cheese and serve with fresh bread.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
187

In a large saucepan over medium heat cook the onion and garlic with the olive oil until vegetables are just beginning to soften.

Add the tomatoes and corn. Saute another 2 minutes.

Add the water and tomato soup and bring everything to a simmer.

Add the spinach.

Finally add the tortellini.

Cook 10 more minutes or until pasta begins to float to surface.

Serve sprinkled with Parmesan cheese and with fresh bread.

National Turkey Neck Soup Day

Here is the link to my homemade turkey soup.

Mexican Chicken Soup

Serves 1/4

Mexican Chicken Soup
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Ingredients

  • 2 tsp vegetable oil
  • 2 chicken breasts, boneless and skinless, cubed
  • 5 tbsp flour
  • 1 cup tomato sauce
  • 1/2 cup milk
  • 1 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 4 cups chicken broth
  • 1 cup old cheddar cheese, grated

Instructions

  1. In large stock pot heat oil over medium high heat. Add the chicken and saute until browned.
  2. Add the flour and mix until coating the chicken for about 2 minutes.
  3. Add the tomato paste, milk and spices and mix well. Add the chicken broth.
  4. Reduce heat and simmer covered for 20 minutes.
  5. Serve with grated cheese on top and corn chips on the side.
Recipe Type: Side Dishes
7.6.4
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In a large saucepan over medium heat, add the oil.

Add the cubed chicken.

Cook until nicely browned and almost cooked.

Add the tomato sauce.

Add the milk.

Stir in the spices.

Add the chicken broth and simmer for 20 minutes.

Serve this soup with a sprinkle of cheese and your favorite tortilla or corn chip.

 

Homemade Turkey Noodle Soup

Homemade Turkey Noodle Soup
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Ingredients

  • 2 tsp. margarine
  • 4 cups total of sliced and diced carrots, onions and celery
  • 4 cups turkey stock
  • 1 1/2 tsp dried parsley
  • 1/8 tsp poultry seasoning
  • 1 1/2 cup left over turkey
  • 1 cup broad egg noodles
  • salt and pepper to taste

Instructions

  1. Melt margarine in large pot and add vegetables. Saute 5 minutes until soft.
  2. Add the stock, parsley and poultry seasoning. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Add the turkey and noodles and bring back to a boil. Let cook 10 minutes more. Season with salt and pepper.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
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Slice and dice enough  carrots, celery and onions to equal 4 cups.

Turkey Soup (2)

Turkey Soup (7)

Turkey Soup (6)

Melt the margarine in a large pot over med-high heat.

Turkey Soup (5)

Turkey Soup (11)

Add the vegetables and saute for 5 minutes until tender.

Turkey Soup (12)

You don’t want to brown the vegetables just soften them.

Turkey Soup (13)

Add the turkey stock,

Turkey Soup (14)

And the parsley and poultry seasoning.

Turkey Soup (15)

Bring to a boil, reduce heat and let simmer for 15 minutes.

Turkey Soup (18)

Add the turkey and noodles and return to a boil for 10 more minutes.  Season with salt and pepper.

Turkey Soup

Wonton Soup

 

Wonton Soup
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Ingredients

  • 1/2 lb ground pork (you can use chicken or turkey)
  • 5 green onions
  • 3 cloves garlic
  • fresh ginger
  • wonton wrappers
  • chicken broth
  • salt and pepper to taste

Instructions

  1. Chop the garlic, 3 green onions and ginger.
  2. Mix it into the ground pork.
  3. Add salt and pepper.
  4. On a board place your wonton wrapper.
  5. Take a small rounded ball of your meat mixture and place it in the centre of the wrapper.
  6. Wet the edges with water.
  7. There are two ways you can wrap your wonton.
  8. Bring together the opposite corners and seal. Bring the other corners together and press to seal. It will resemble a dumpling.
  9. Or you can bring to opposite corners together and seal the dough around the meat. Flip up corners then seal.
  10. Chop the remaining two green onions.
  11. In a large pot bring 2 cups of chicken broth and 2 1/2 cups of water to a boil.
  12. Add the onions and carefully drop in the wontons.
  13. Cook until they start to float to the surface and become slightly translucent.
  14. Season with salt and pepper.
7.6.4
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Take 3 of the green onionsDSC_0014

 

And chopDSC_0018

 

Take the 3 cloves of garlicDSC_0006_01

And finely chop.DSC_0007

Take the gingerDSC_0001_01

And chop until you have about 1/2 tbsp.DSC_0012_01

In bowl add ground porkDSC_0003

Garlic, ginger, green onionsDSC_0019_01

And 1/2 tsp of salt and pepper.¬† Don’t you just love the close ups?DSC_0020_01

Mix together well.DSC_0021_01

On a board place a wonton wrapper.DSC_0023_01

Take a rounded teaspoonful of meat, roll into a ball and place in the center of the wrapper. Wet edges with water.DSC_0024_02

There are two different ways you can wrap the wonton.

Method 1: Bring opposite corners togetherDSC_0028_02

Then the remaining opposite corners.DSC_0029_02

Seal all the edges together.  It will look like a dumpling.DSC_0030

Method 2: Bring opposite corners together.  Press a seal tightly around meat.DSC_0032

Flip up corners and seal.DSC_0033

Continue making wontons until all the pork is used.DSC_0035_01

Slice remaining two green onions.DSC_0039

In large saucepan add 2 cups chicken broth,DSC_0037_01

2 1/2 cups water,DSC_0038

And green onions.  Bring to a boil over med-high heat.DSC_0043

Carefully drop each wonton into the boiling broth and cook until they begin floating to the surface and become slightly translucent.DSC_0044

Season broth with salt and pepper as needed.

Ladle 4-5 wontons into serving bowl and cover with broth.  Enjoy!DSC_0049