Into the fold

The Globe and Mail (Alberta Edition) - - ENTERTAINING - HAAN PALCU- CHANG @haanpc

This warm­ing edamame won­ton soup is the per­fect an­ti­dote to spring’s lin­ger­ing chill

Ayear and a half ago, I was in­vited to cook a guest chef din­ner in Tokyo. On the day of the din­ner, the sup­plier failed to de­liver the main in­gre­di­ent for one of the cour­ses I was plan­ning – I had to im­pro­vise. Rum­mag­ing around the restau­rant’s freezer, I came across some frozen edamame beans that em­ploy­ees had stored away for staff meal.

This dish is what I came up with in the rather hec­tic hours lead­ing up to ser­vice. It went over well with the guests, and ended up be­ing a lovely way to use up that great pariah of a self-re­spect­ing chef’s kitchen: frozen veg­eta­bles. This dish comes to­gether very quickly if you have some chicken stock ly­ing around. It’s com­fort­ing with­out be­ing heavy, and is par­tic­u­larly well suited to th­ese spring months, which tease us with warmth with­out ac­tu­ally de­liv­er­ing. This dish makes more won­tons than you need; lay ex­tras out on parch­ment pa­per and freeze them for later use.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.