The Globe and Mail (Alberta Edition) - - ENTERTAINING -

1 pound edamame beans, frozen, shelled, cooked in sim­mer­ing water for 10 min­utes ¼ cup water ¼ cup olive oil ½ cup sour cream 1 tea­spoon salt 1 green onion, finely sliced 1 clove gar­lic, finely minced 1 tea­spoon le­mon juice 1 pack­age of won­ton wrap­pers 3 cups chicken stock, good qual­ity and nicely sea­soned 8 to 10 cel­ery leaves

In a food pro­ces­sor, blend edamame and driz­zle in water and olive oil un­til a thick paste is formed. Spoon into a bowl and fold in sour cream, salt, green onion, gar­lic and le­mon juice. Ad­just sea­son­ing if needed.

Lay out 8 to 10 won­ton wrap­pers. Spoon a gen­er­ous tea­spoon of fill­ing in the mid­dle of each one. Dab the edges of the won­tons with some water. Place a sec­ond won­ton wrap­per on top of the bot­tom one, cov­er­ing up the fill­ing. Firmly pinch down the sides of the won­tons so that they are firmly sealed and there is no air left in the lit­tle pack­ages. Place on a bak­ing sheet lined with parch­ment pa­per and re­peat with the rest of the fill­ing and wrap­pers.

Heat the chicken stock up in a pot. Bring to a sim­mer and care­fully place 8 to 12 won­tons in the stock. They are very del­i­cate, so be sure to avoid boil­ing them. Cook gen­tly for 2 to 3 min­utes un­til wrap­pers are cooked and the fill­ing is warmed through. La­dle soup into serv­ing dishes and gar­nish with a lit­tle bit of cel­ery leaf.

Serves 4 as a starter.


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