Potsticker Soup

I’ve had something like this once or twice before and it’s usually very minimalist; often not much more than broth, potstickers and perhaps some chopped green onion. I wanted to make it a little more substantial without wrecking the simplicity that lets every ingredient speak. Add some egg rolls and you’ll have a fairly nice, light meal.

Ingredients
2 small onions, chopped
1/4 cup carrots, halved lengthwise then thinly sliced
2 Tbs canola or sesame oil
3 cloves garlic, minced
1 box vegetable broth (32 oz)
1 cup frozen peas
1 box potstickers (I used vegetable/vegetarian ones) with sauce packets*
2-4 green onions, thinly sliced

Directions
Heat the oil in a saucepan over med-high heat until shimmery.  Toss in carrots and onion and saute for about 3-4 minutes, until onion starts to get translucent.  Add the garlic and saute for another minute or two.

Add the peas and saute an additional minute, then add the broth, potstickers and sauce packets. Bring to good rolling simmer for about 3 minutes or until potstickers are warmed through before serving.  Garnish with sliced onions.

*If the potstickers don’t have sauce packets, use 3/4 tsp each of sesame oil and soy sauce.

serves 4-6

potsticker soup

Posted by Mike on Tuesday, February 01, 2011 at 05:05 AM
Filed in: Ethnic • Soups & Stews • ◊ Permalink
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