Recipes
Photo by Photo by Emily Sterne Photography www.emilysterne.com/food
Ingredients
1 bunch scallions sliced thinly, white and green separated
4 cups vegetarian broth
juice of 2 limes
1 tablespoon Wanjashan low sodium tamari
1/2 cup packed parsley
1/2 cup packed Thai basil
4 cloves garlic
1/2 cup edamames
4 tablespoons extra virgin olive oil
10-12 thin wonton wrappers
Kosher salt and freshly ground black pepper to taste
Directions
In a saucepot coated lightly with extra virgin olive oil, sweat the scallion whites and add broth. Reduce by 25%. Season and add lime juice and tamari. Meanwhile, using mortar and pestle, blend with a pinch of salt the parsley, basil and garlic. Fold in edamame and extra virgin olive oil and check for seasoning. Alternatively, using a food processor, pulse together salt, parsley, basil and garlic. Remove mixture to a bowl and fold in edamames and whisk in olive oil. Make wontons with Asian pistou filling. Boil in broth and serve. Garnish with scallions greens.
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