Who buys Siwin Asian Potstickers from Costco? We do ALL the time. We never however noticed the recipe for Potstickers soup on the back of the bag. My mother-in-law was the eagle eye who found it and made it first and then highly recommended that we try it too! I’m glad we did since this makes a great quick and easy recipe which we all happily enjoyed.
The recipe calls for 1/2 cup of chopped carrots. I did carrots and celery. My mother-in-law used broccoli and cauliflower. Add what you have on-hand. My mother-in-law also added shrimp in the last few minutes of cooking.
1. Use a medium size pot and add: 4 cups water, 2 cups of broth – chicken(recommended) or beef, 1 Tbsp soy sauce, 1 Tbsp sesame seeds, 1/4 tsp sesame oil, 1/2 cup of chopped carrots or favorite vegetable, bring to a boil.
2. Add 20 Potstickers and return to a boil, gently stirring from time to time to prevent sticking, boil for 3 minutes. Add 2 tsp chopped green onion and serve.
My son ate two bowls of this soup. I’m shocked! My son complains and complains about carrots and celery in soup, but he loved this recipe. My husband and I also really loved this soup. I make lots of great soups, as you can see on this blog, but this one really stands out! The best thing about this soup is that it is so EASY! My husband and I fought over the leftovers the next day.
I found this recipe on Pinterest. The original recipe comes from http://www.cookingclassy.com.
Instead of 4 cans of chicken broth, I used 2-900ml chicken broths. I also used Italian flat leaf parsley instead of regular parsley.
1 1/2 Tbsp olive oil
1 1/2 cups chopped carrots (from about 5 medium)
1 cup chopped celery (from about 3 stalks)
1 cup chopped yellow onion (1 small)
4 cloves garlic, minced
4 (14.5oz) cans low-sodium chicken broth
1 1/2 tsp Italian seasoning
Salt and freshly ground black pepper, to taste
12 oz refridgerated three cheese tortellini
1/2 cup packed parsley (stems and all), plus more for serving
2 1/2 – 3 cups shredded rotisserie chicken (from one 29oz chicken)
1. Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3-4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to tatse. Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6-8 minutes longer (or one minute less than time on package). Using tongs, remove parsley (stir around in the soup first just to get all the flavour out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.
YIELD: About 5 – 6 Servings
I loved this soup. It is a great way to use the tasty Manitoba corn available right now. I took this recipe from Fine Cooking’s “Cook Fresh” cookbook.
The book mentions to resist the temptation to remove husks at the store. The husks keep the corn fresh and moist.
3 very thin slices prosciutto
3 or 4 large ears fresh corn
4 tablespoons unsalted butter
1 medium yellow onion, chopped (about 1 1/2 cups)
2 cups homemade or lower-salt chicken broth
1 1/2 cups medium-diced peeled red potatoes (from 2 to 3 medium)
Freshly ground pepper
2 tablespoons coarsely chopped fresh basil
1. Position a rack about 4 inches below the broiler and heat the broiler on high. Arrange the prosciutto in a single layer on a small baking sheet and broil until it begins to curl, 1 to 2 minutes. Flip the prosciutto and broil until it appears dry-crisp and has curled a bit more, about 1 minute. Let cool, then finely chop or crumble by hand; set aside.
2. Slice the kernels off the corncobs for a total of 3 cups corn. Reserve the cobs.
3. In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5 to 7 minutes. Season with a generous pinch of salt.
4. Add 4 cups water, the broth, potatoes, 1 1/2 cups of the corn, the cobs and 2 tsp salt. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 10 to 15 minutes. Remove from heat and discard the cobs.
5. Working in batches, carefully purée the soup in a blender, transferring each batch to a large heatproof bowl or large liquid measuring cup.
6. Pour the puréed soup back into the pot. Add the remaining 1 1/2 cups corn and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the corn kernels are tender, 3 to 5 minutes. Season to taste with salt and pepper. Garnish each serving with the crisped prosciutto and basil.
MAKES ABOUT 8 CUPS
SERVES 8 AS A FIRST COURSE
170 calories per serving
HOW TO CUT CORN OFF THE COB
Removing corn kernels from the cob can be messy – they like to bounce off the cutting board and end up scattered all over the counter and floor. To keep those kernels in their place, insert the tip of the ear of corn into the center hole of a Bundt pan. Cut the kernels away from the cob in long downward strokes, letting them fall into the pan.
This soup takes 10 minutes to make. I make it often as it’s super easy and packed with flavour. This recipe is taken from The Best of Bridge – The Rest of the Best.
1 Tbsp. butter
6-8 cloves garlic, chopped. (use it all – honest!)
4 cups chicken broth
6 oz. (170 g.) cheese tortellini
14 oz. can diced tomatoes with liquid
or 2 1/2 cups skinned, chopped fresh ripe tomatoes
10 oz. (300 g) bag of spinach, stems removed
8-10 fresh basil leaves, coarsely chopped
parmesan cheese, grated
Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.