Ingredients
2 tsp. olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup diced carrots
1 cup peeled, diced sweet potatoes (1/2" dice)
1 Tbsp. sliced peeled gingerroot
2 cloves garlic, peeled
3 sprigs fresh thyme
2 bay leaves
2 quarts water
1 teaspoon black peppercorns
1 teaspoon coarse salt, or to taste
1/2 cup minced fresh dill
10 to 12 ounces wonton skins
7 whole scallions, sliced thinly on the diagonal
Preparation
Heat oil in a stock pot or Dutch oven large enough to hold all ingredients and saute, vegetables, ginger and garlic 2 minutes or until lightly browned. Add thyme, bay leaves, peppercorns and water. Bring to a boil and immediately reduce heat and simmer 45 minutes. Do not allow to boil again. Strain through a fine sieve; add salt to taste and dill. Turn off heat and cover.
Bring a large pan of salted water to a boil. Cut wonton skins into 1/2-inch wide strips and separate them into a pile. When the water is boiling, add strips, stir, and cook 1 minute. Immediately drain into a large colander and rinse well in hot water, separating the noodles as you rinse to expose all surfaces.
Drain again and divide among 6 to 8 soup bowls. Ladle hot golden broth over them noodles and garnish with scallions.
