Instructions: In a large pot saute onions and garlic in clarified butter until onions are translucent. Add broccoli and saute until coated. Add chicken stock, bring to a boil, and simmer 45 minutes. Season to taste with salt and pepper. Puree soup in a blender or food processor.

Make wontons: On work surface lay out wonton skins, one at a time and mound a scant tablespoonful of cheese in the center. Brush edges with egg wash and fold over, corner to corner, pressing edges together to seal. Repeat with remaining wonton skins. Heat oil in a large skillet and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Reheat soup to

simmering and ladle into 4 bowls. Top each with 2 wontons and serve immediately, sprinkled with green onion.

Yield: 4 Servings

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