On cold winter days, a bowl of hot soup warms the body and spirit. Many soups can be made in large batches and then frozen for future enjoyment.
Wonton soup is light but filling and one of our family’s favourites. I make wontons and freeze them.
The name wonton means swallowing a cloud and the wontons floating in the soup are thought to resemble clouds. Wonton soup starts with a broth, usually chicken broth, and can include small meat filled wontons or dumplings.
Wontons
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1 lb. lean ground pork loin 500 g
1/4 c. peeled shrimp, finely chopped 60 mL
1 egg
2 tsp. brown sugar 10 mL
1 tsp. salt 5 mL
1/4 tsp. ground pepper 1 mL
1 tbsp. Chinese rice wine 15 mL
1 tbsp. light soy sauce 15 mL
1 tsp. finely chopped green onion 5 mL
1/2 tsp. chopped fresh ginger root 2 mL
1 tsp. cornstarch 5 mL
few drops sesame oil (optional)
1 16 oz pkg. wonton wrappers (about 60) 454 g
In a large bowl, combine pork and shrimp. In a separate bowl, combine egg, sugar, salt, pepper, wine, soy sauce, green onion, ginger and cornstarch. Add to the meat and shrimp mixture and blend. Let stand for 25 to 30 minutes.
Take one wonton wrapper and place 1/2 – 1 teaspoon (2 – 5 mL) of the filling at the centre of each. Moisten all four edges of the wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.
Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together.
Another method is to place the filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
Place wontons on a wax paper lined cookie sheet. Add to soup or freeze on the cookie sheet, then place in plastic bags and freeze for up to two months.
Makes about 60 wontons.
A friend and reader of this column sent me this recipe. Linda Dyck’s daughter and family now call this soup a family favourite. I also like the smooth carrot and leek flavour.
This is a quick and easy soup that freezes well.
A bisque is traditionally a thick rich soup that often contains seafood, chicken or vegetables puréed prior to serving. It often also contains cream.
Carrot and Pear Bisque Soup
2 leeks
3 tbsp. butter 45 mL
6 large carrots, peeled 6 use more carrots if they are smaller)
1 ripe pear, peeled or 1 apple
1 tsp. Indian curry paste, preferably mild 5 mL
8 c. low-sodium chicken broth 2 – 900 ml cartons
pinches of salt and pepper
Sour cream and chopped chives (optional)
Slice off and discard roots and dark green tops of leeks. Cut leeks in half lengthwise. Fan out and rinse under cold water to remove any grit. Thinly slice. Melt butter in Dutch oven pot over medium heat. Add leeks. Stir occasionally until soft, about five to eight minutes.
Meanwhile, thinly slice carrots. Chop pear. When leeks are soft, stir in carrots, pear and curry paste.
Pour in a little broth. Use a wooden spoon to scrape up and stir in brown bits from the pot bottom.
Stir in remaining broth, salt and pepper. Bring to a boil over high heat.
Reduce heat and simmer, uncovered and stirring occasionally until carrots are tender, 25 to 35 minutes. Turn off heat and use a hand blender to blend until smooth or do small amounts in a food processor or blender.
Be careful and hold the lid on securely as the hot soup will explode out the top.
Add more salt and pepper if needed. Serve and enjoy.
You may top with a dollop of sour cream and a sprinkle of chopped chives.
Note: To reduce the fat content, skip the sour cream.
What’s a leek?
- Leeks look like large green onions. They are related to garlic and onion but have a milder flavour and fragrance
- Choose a thick cylindrical, unmarked white stalk with tightly wrapped bright green leaves
- Small leeks are more tender
- Leeks can be stored in a plastic bag in the refrigerator for four to five days. They can also be cleaned, cut up and frozen for later use
Special Wonton Soup for Four
3 2/3 c. chicken broth 900 mL
20 wontons
12 peeled shrimp with tails removed
6 mushrooms sliced
20 snow peas, remove the ends and string and cut in 2 or 3 pieces
1/2 c. small broccoli flowers 125 mL
1 c. bok choy cut into 250 mL
1 – 2 inch pieces (2 – 5 cm)
12 slices of Chinese barbecued pork
2 tbsp. finely chopped green onion 30 mL
dash of soy sauce
few drops sesame oil (optional)
Bring the chicken broth to a rolling boil in a large pot. Drop wontons in and cook for three to five minutes or until they float to the surface. Frozen wontons may take two to three minutes longer to cook. Reduce heat to a simmer, and gently stir in the shrimp and sliced mushrooms.
Simmer two more minutes, until the shrimp turn pink and then drop in the snow pea pods, broccoli, bok choy and Chinese barbecued pork. Simmer another two minutes. Garnish with the green onions, a dash of soy sauce and sesame oil. Ladle into soup bowls.
French Onion Soup
Here is another family favourite, courtesy of my sister-in-law Diane.
2 medium sized onions, sliced thinly
3 tbsp. butter 30 mL
1 tbsp. flour 15 mL
1 tbsp. coarse salt or pickling salt 15 mL
1 10 fl oz can consomme 284 mL
1 c. water 250 mL
1 c. milk 250 mL
4 pieces of multi-grain bread
fresh ground pepper
1/2 c. grated cheddar or mozzarella cheese 125 mL
Sauté onions in melted butter until onions are transparent. Add flour and salt and mix. Add consomme and water and simmer 15 minutes.
Preheat oven to 425 F (220C).
In another bowl, scald the milk in the microwave. Heat it to just below the boiling point and add to the onion and broth mixture.
Spoon the soup into ovenproof serving bowls or French onion soup bowls. Toast bread and cut to the size of the soup bowls, place on top of the soup. Grind pepper onto the toast and top with grated cheese. Place bowls in preheated oven for 15 – 20 minutes or until the cheese has melted. Serve hot.
The onions and broth portion of the soup can be made ahead and refrigerated or frozen. Store in the refrigerator for up to three days. Reheat as needed, then add the milk, toast and cheese and bake. Makes four servings.
Source: Diane MacDonald
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
