Download a copy of Hei Hei's recipe for Wonton Soup (pdf).

Watch as Hei Hei discusses and prepares her soup.
(Cooking demonstration begins at 4:06.)

Complete How To:

Wonton Soup

Ingredients: 
2 bunches of scallions
1 pound of pork 3
tablespoons of sesame oil
½ teaspoon white pepper
2 tablespoons soy sauce
3 tablespoons Shaoxing wine
1 tablespoons oyster sauce
1 package of wonton wrappers (Hei Hei uses Twin Marquis Wonton Wrappers, Hong Kong Style)
Chicken Stock (about 2 boxes, or however much soup you intend on making)

Directions: 
Wash & chop scallions. Mix in all the ingredients, sauces, meats, scallions.  Assemble wontons: Put about 1 tsp. of mixture in the center of the wrapper. Fold wrapper into a triangle, using water around the edges to fold it down. Take the two edges of the triangle on the acute edges and fold them together, use water to get it to stick (making something that looks like a purse). Repeat process with wrappers until all the meat is used. Bring a pot of chicken stock to a boil, drop in the wontons. Once they float to the top, cook for another 2 minutes. Then they’re ready. Serve with noodles or some scallions on top. 

Download a copy of George's recipe for Crab Chowder (pdf).

Complete How To:

Crab Chowder

Ingredients: 
2 tablespoons unsalted butter 
1 yellow onion, finely chopped 
4 stalks celery, cut into 1/4-inch slices 
1 tablespoon finely chopped fresh thyme
salt and ground black pepper to taste
7 potatoes, cut into 1/2-inch pieces 
2 cups whole milk
1 (15 ounce) can fish broth
1 cup heavy whipping cream
1 (8 ounce) bottle clam juice
1 ½ pounds Dungeness crab meat, chopped

Directions: 
Step 1
Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.

Step 2
Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper. 

Download a copy of Martin's recipe for Sausage & Kale Soup (pdf).

Complete How To:

Sausage & Kale Soup

Ingredients: 
1/2 cup of diced carrot 
1/2 cup of diced onion 
1/2 cup of diced celery 
2 Tablespoons of olive oil (I use extra virgin) 
3 or 4 Italian sausage s (casings removed and chopped) 
1 can of drained cannellini beans 
1 large can (48 oz.) of College Inn Chicken Broth (that one tastes the best) 
1 can of Del Monte diced tomatoes (flavored with oregano, garlic, and basil) 
4 cups of chopped Kale 

Directions: 

1. Sauté carrots, celery, and onion in the 2 tablespoons of olive oil until quite soft (about 7 to 10 minutes.) 
2. Add Italian sausage and cook until sausage is no longer pink. 
3. Add the 1 can of drained cannellini beans and stir. 
4. Add the 1 can of diced tomatoes, stir, then add large can of chicken broth and bring to a slow boil.
5. Lastly, add 4 cups of chopped kale and cook until kale is wilted. 

You can sprinkle a little parmesan cheese on top of individual bowls if you like . 

Download a copy of Eric's recipe for Sicilian Seafood Stew (pdf).

Complete How To:

Sicilian Seafood Stew

Ingredients: 
 1 cup chopped onion
1/4 cup olive oil
 1 cup chopped celery
 1 green bell pepper, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 pinch crushed red pepper flakes or 1 pinch cayenne
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
2 cups bottled clam juice
1 (28 ounce) can tomatoes, chopped and undrained
1/2 cup red wine
1/2 lb. scallops, rinsed
1/2 lb. shrimp, shelled and deveined
1/2 lb. cod (any white fish), diced into squares
1 lemon, juice of
salt & fresh ground pepper

Directions:

1. In a large pot, over high heat, sauté onion in the olive oil for 2 minutes, stirring constantly.
2. Add in the celery and red and green bell peppers; stir and sauté for 2 minutes.
3. Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.
4. Reduce the heat, cover, and cook for 2 minutes.
5. Add in the clam juice, tomatoes, and wine.
6. Cover and simmer for 15 minutes.
7. Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink. The cod is cooked when it easily flakes apart. Add in the lemon juice, salt and pepper to taste; stir to combine.
8. Ladle stew into individual serving bowls.
9. Sprinkle capers and chopped black olives on top, if desired.
10. Season with your favorite hot pepper sauce. 

Download a copy of Amaris' recipe for Caldo De Rez Soup.

Complete How To:

Caldo De Rez

Ingredients: 
Beef shanks with bones or beef ribs (2 lbs)
Carrots, peeled and cut
Celery
Diced tomato
1/4 cup chopped onion
2 cloves of garlic, chopped or whole
1/2 head cabbage, quartered
2 medium potatoes, quartered (with or without skin)
Cilantro, to your taste
Chayote, 2 halves, cut into quarters
Mexican squash, ends trimmed and cut up
Pinch of cumin
Salt to taste
Prepared Mexican rice

Directions: 
Rinse beef. Place in a large pot with 10-12 cups of water. Bring to a boil, skimming off the foamy
scum that rises to the top. Once foam stops accumulating, add salt, onion, and garlic. Reduce heat, cover, and simmer until the meat is tender. Add cumin and vegetables. Continue to simmer until vegetables are tender. Serve over Mexican Rice. 

Download a copy of Sarah's recipe for White Bean Soup. 

Finger Lakes Dutch Oven White Bean Soup

(Cook time approximately 30 min. start to finish)

Ingredients: 
Olive oil
1 yellow onion, chopped (1 ½ cups)
8 garlic cloves, finely chopped
2 sprigs of rosemary, whole
Kosher salt and black pepper to taste
3 (15-oz.) cans lower-sodium cannellini beans, drained and rinsed
4 cups vegetable broth
1 dried bay leaf
3 cups packed roughly chopped Swiss chard (stems and ribs removed; from 1 [8-oz.] bunch)
Shaved Parmesan cheese

Directions: 
Heat oil in a Dutch oven over medium-high. Add onion. Cook, stirring occasionally, until soft and
translucent, 5 to 7 minutes. Add garlic, salt, and pepper. Cook and stir for 1 minute. Add beans, broth, rosemary and bay leaf. Bring mixture to a boil. Reduce heat to low; simmer 15 minutes. Remove and discard bay leaf and rosemary sprigs (or leave in pot – just don’t eat them later!) [Optional: Blend 2 cups of soup in food processor until completely smooth, 1 minute. Return pureed mixture to soup and bring to a simmer.] Stir in chard. Cook, stirring often, until wilted and softened, 2 to 3 minutes. Garnish with Parmesan. Eat with giant helpings of crusty, local bread.