EDAMAME AND SOUR CREAM “WONTONS” WITH CHICKEN BROTH
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.