Olive Consommé With Shrimp Wonton, Blue Cheese, And Jasmine Recipe
Make Olive Consommé With Shrimp Wonton, Blue Cheese, And Jasmine Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Olive Consommé
Shrimp Wontons
Blue Cheese Garnish
Jasmine Oil & Finishing
Method
Olive Consommé
- 1
Prepare olive puree
Place the pitted green olives in a blender with 1/2 cup of the stock and the white wine. Purée until very smooth, about 1 minute. Pass the purée through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible. Reserve solids separately.
- 2
- 3
Clarify consommé
Whisk the egg whites lightly in a bowl until frothy. Remove the thyme sprig and strain the warm olive-stock mixture through a fine sieve into a clean saucepan. Return to low heat (do not boil). Stir a small amount of the warm stock into the egg whites to temper them (about 2 tbs), then whisk the tempered egg whites into the saucepan. Raise heat to medium-low and gently bring to a bare simmer. As the egg whites coagulate they will form a raft that clarifies the liquid. Simmer very gently, without stirring, for 8–10 minutes.
- 4
Finish and strain
Turn off the heat and let the raft settle for 5 minutes. Carefully ladle the clear consommé through a fine cheesecloth-lined sieve or double-layered fine sieve into a bowl, leaving the raft behind. Taste and adjust seasoning with additional salt if needed. Keep warm (simmering bain-marie or low oven) until ready to serve.
Shrimp Wontons
- 5
Make filling
Combine the finely chopped shrimp, grated ginger, minced garlic, sliced scallions (reserve a few for garnish), light soy sauce, sesame oil, and cornstarch in a bowl. Mix until the mixture becomes slightly pasty and holds together when pinched. Chill for 10 minutes to firm up.
- 6
Assemble wontons
Lay a wonton wrapper square on a clean surface. Brush the edges lightly with cold water. Place about 1 teaspoon of shrimp filling in the center. Fold the wrapper into a triangle, pressing to seal and remove air. Optionally bring the two opposite corners together and press to make a more compact parcel. Repeat with remaining wrappers and filling. Place assembled wontons on a floured tray to prevent sticking.
- 7
Cook wontons
Bring a medium pot of water to a gentle boil and add a pinch of salt. Cook wontons in batches, stirring gently to prevent sticking, until wrappers are translucent and filling is cooked through, about 2–3 minutes. Remove with a slotted spoon and transfer to a tray lined with a clean towel to drain. Keep warm.
Blue Cheese Garnish
- 8
Prepare blue cheese dollop
In a small bowl combine the crumbled blue cheese with the crème fraîche or sour cream and lemon zest. Stir until smooth but still slightly textured. If mixture is too thick, loosen with 1 teaspoon water. Refrigerate briefly until service.
Jasmine Oil & Finishing
- 9
Infuse jasmine oil
Place the neutral oil in a small saucepan and warm gently to about 160–170°F (just below smoking). Add the dried jasmine flowers or strong jasmine tea and remove from heat. Let steep, covered, for 20 minutes. Strain through a fine mesh and discard solids. Reserve the jasmine-infused oil at room temperature.
- 10
Plate and finish
To serve (for 4 servings): Warm 1 cup of clarified olive consommé per serving until just below a simmer. Place 3–4 warm shrimp wontons into shallow soup bowls. Spoon a small quenelle or dollop (about 1/2 tablespoon) of the blue cheese mixture onto each wonton. Gently pour the hot consommé into the bowl to surround—not douse—the wontons (about 1 cup per bowl). Drizzle each bowl with 1 teaspoon of jasmine oil. Finish with a few reserved sliced scallions or microgreens, a light dusting of freshly ground black pepper, and a very light sprinkle of extra crumbled blue cheese if desired. Serve immediately.