Shrimp Wonton Soup

Ingredients

2 quarts prepared RC Liquid Seafood Consommé Prep
wonton wrappers
2 tsp. chopped parsley
2 tsp. minced chives
½ tsp. Ginger Puree
¼ tsp. Garlic in Oil
½ lb. raw shrimp, peeled and deveined, well chilled
½ tsp. Shrimp Base
2 Tbsp. very small-diced water chestnuts
2-3 oz. heavy cream
2 egg yolks

Instructions

(yields 40+ wontons)

Refrigerate the bowl, lid and blade of a food processor for at least 15 minutes. Using 20-30 second bursts, pulse the shrimp, Ginger Puree, Garlic in Oil and Shrimp Base. Scrape the bowl and pulse again. With the motor running add the yolk and slowly add the heavy cream. As soon as the cream is incorporated stop the machine. Fold in the water chestnuts, parsley and chives. Follow the directions on the wonton wrappers and fill wontons with the shrimp mixture. Bring the prepared RC Liquid Seafood Consommé Prep to a simmer. Drop the filled wontons into the stock for 1-2 minutes or until they float. Serve immediately.

For a unique wonton filling, try adding 2-3 tablespoons of orange marmalade and an additional 2 teaspoons of Ginger Puree to the above shrimp mixture. Julienne the rind of an orange and blanch. Use them as a garnish with your shrimp and orange wontons.

Suggestions for garnishing your Shrimp Wonton Soup include:

  • thinly sliced tofu
  • lemon grass
  • enoki mushrooms
  • scallions
  • julienne chicken
  • julienne pork
  • poached shrimp
  • bean sprouts
  • poached scallops
  • julienne peppers
  • julienne herbed crepes
  • sliced shitake mushrooms