Green Chili Won Ton Soup Food

SIMPLE WONTON SOUP

Steps:

• Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
• Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
• In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified-almost like a paste.
• Now it's time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
• Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that's it!
• At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste--you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
• Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
• If you'd like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they're frozen. They'll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
• To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
• Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don't worry, They should come free once they're cooked. Once they're floating, boil them for another 1-2 minutes. Take care not to overcook them - mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
• Pour the soup over the wontons and garnish with scallions. Serve!

CREAMY GREEN CHILE SOUP

Steps:

• In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
• Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
• Serve soup hot garnished with cilantro and cotija cheese.

GREEN CHILE CHICKEN SOUP

Steps:

• Char the peppers over the stove burner flame until blackened all over. Place in a large bowl and cover tightly with a dish towel. Let cool. Peel and scrape off the blackened skins. Remove the stems and seeds from the peppers and cut into 1/4-inch pieces.
• Melt the butter in a medium Dutch oven over medium heat. When the butter is melted, add the leeks, potatoes and peppers and cook until the leeks are wilted, about 4 minutes. Add the garlic and season with 1 teaspoon salt. Sprinkle with the flour and cook to remove the raw flour taste, about 2 minutes. Add the cumin, oregano and nutmeg. Pour in the chicken broth and 2 cups water. Stir to combine. Bring to a strong simmer and cook until the potatoes are tender, about 15 minutes.
• Add the cream, chicken and corn. Return to a simmer and cook until slightly thickened and flavorful, 10 to 15 minutes more. Stir in the lime juice and season with salt if needed.
• Serve the soup in bowls garnished with cilantro leaves and cotija.

PATRICIA'S GREEN CHILE SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

CREAMY GREEN CHILI AND CHEESE SOUP

Steps:

• Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
• Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
• Cook for 20 minutes or until potatoes are tender.
• Add green chiles, cream and cheese.
• Heat until cheese is melted.
• Season with salt and black ground pepper to taste. Garnish with cilantro.

WON TON SOUP

Steps:

• For the Won Tons:.
• Mix all Won Ton filling ingredients together in a medium bowl.
• Spoon about a teaspoon of filling onto each Won Ton skin and, wetting the edges, fold in half to seal, or into whatever dumpling shape you prefer.
• Repeat until all filling is used.
• Heat 3 quarts lightly salted water to a boil in a large soup pot.
• Boil Won Tons about 5-7 minutes, or until cooked through. Test by cutting one in half with a knife, if unsure, to ensure filling is cooked through.
• For the Broth:.
• In a medium sauce pot heat broth, soy sauce, sesame oil, green onion and garlic to a boil.
• Add spinach and cook until wilted.
• In a shallow, pasta-style bowl place 4-5 dumplings and ladle spinach and broth over top.

GREEN CHILI WONTONS

Steps:

• Combine the cheese with both peppers; stir well.
• Prepare 1 wonton skin at a time.
• Spoon about 1 1/2 teaspoons of cheese/chile mixture in the center of wonton skin.
• Lightly moisten the edge of the wonton skin and fold in half to make a triangle pressing edges to seal.
• Repeat with remaining wonton skins and cheese mixture.
• Chill for 20 minutes.
• Heat peanut oil to 375*.
• Fry wontons in hot oil until golden brown, turning once.
• Drain on paper towel and sprinkle with salt.
• Serve with avocado dip.

LOUISVILLE'S GREEN CHILI WONTONS

Steps:

• Green Chili Wontons.
• Blend the green chilis, jalepeños and cheese. Put two tablespoons of the cheese mixture on one corner of the wonton wrapper and fold that corner over. Fold the corners on the right and left. Dip the remaining corner - the top one -- in water before folding it down.
• Deep fry in 350-degree oil for one minute.
• (Makes 18 wontons).
• Guacamole Dipping Sauce.
• Mash the avocados and blend all ingredients thoroughly.
• Makes about 1 cup.

GREEN CHILI WON TON SOUP

Steps:

• Poach the chicken thighs in the chicken broth for 30 minutes.
• Add carrots, cilantro, cumin, salt and pepper.
• Remove chicken and debone; add meat back to broth without the skin or bones.
• Add green onion, spinach and green chilies.
• Add 2 cups water to which the corn starch has been added.
• Bring to a boil.
• Drop in wontons and simmer 10 minutes.