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Ingredientes
- 1/3 c. Clarified butter
- 1 sm Onion, sliced
- 5 x Garlic cloves, minced
- 1 head broccoli, minced
- 3 quart Chicken stock Salt and pepper
- 10 x Wonton skins
- 4 ounce Stilton, crumbled
- 1 x Egg beaten with 1 Tbsp. lowfat milk, for eggwash
- 1/4 c. Vegetable oil
- 1 x Green onion, finely minced, for garnish
Direcciones
- In a large pot saute/fry onions and garlic in clarified butter till onions are translucent/soft. Add in broccoli and saute/fry till coated. Add in chicken stock, bring to a boil, and simmer 45 min. Season to taste with salt and pepper. Puree soup in a blender or possibly food processor.
- Make wontons: On work surface lay out wonton skins, one at a time and mound a scant tablespoonful of cheese in the center. Brush edges with egg wash and fold over, corner to corner, pressing edges together to seal. Repeat with remaining wonton skins. Heat oil in a large skillet and fry till golden brown and crispy, about 3 min per side. Drain on paper towels. Reheat soup to
- simmering and ladle into 4 bowls. Top each with 2 wontons and serve immediately, sprinkled with green onion.
- Yield: 4 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 907g | |
| Recipe makes 4 servings | |
| Calories 531 | |
| Calories from Fat 381 | 72% |
| Total Fat 42.91g | 54% |
| Saturated Fat 17.71g | 71% |
| Trans Fat 0.35g | |
| Cholesterol 108mg | 36% |
| Sodium 768mg | 32% |
| Potassium 1050mg | 30% |
| Total Carbs 18.37g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.53g | 2% |
| Protein 25.07g | 40% |
