Louisiana Sweet Potato Commission

2008 First Place Professional

Instructions:

Cover the lentils with cold water and soak for 3 to 4 hours, reserve in the refrigerator. Prepare ham hock stock by placing the hocks and chicken stock into a 1-gallon soup pot. Add the green part of the leeks and other scraps from the vegetables (onions and carrots) to add flavor, add thyme stems and 1 bay leaf. Simmer at medium low heat for 2 hours. Skim the stock of any impurities that rise to the top. The hocks should be fork tender; if not, allow the stock to simmer for a little longer. Take hocks out of pot and allow to cool. Strain the ham stock, using a fine strainer and reserve.

In a separate 1-gallon soup pot, heat 4 tablespoons of olive oil at medium heat and sweat 1/4 cup of onions and 2 tablespoons of garlic. Add the chopped leaks, carrots, 1 tablespoon of thyme and remaining bay leaf. This mixture should not have any color from the sweating process.

Drain soaked lentils, add the lentils into the soup pot, and stir the lentils and vegetable mixture just enough to mix evenly. Cover the lentils with ham hock stock and simmer at medium heat. Periodically skim the soup of impurities that may rise to the top and continue to simmer for 30 to 45 minutes or until the lentils are completely tender. Add in the collard greens to cook until tender. Remove as much of the greens as possible after 10 minutes and reserve.

Use a blender (hand held or stand up version) to puree the soup until it is smooth. Adjust seasoning of soup if necessary and keep warm.

Drain canned sweet potatoes and lightly rinse with cold water. chop into small cubes. Chop the previously cooked collard greens fine. Take the meat off of the ham hocks and chop fine. In a separate sauté pan, heat 2 tablespoons of olive oil at medium heat and sweat remaining onions and garlic, add dried red pepper flakes and cook for 1 minute. Add the collard greens, yams and ham hocks into the pan and lightly sauté. Season to taste and add the nutmeg. Turn off heat and allow to cool.

Place 24 wonton skins on a cutting board floured with cornstarch. Place 1/4 tablespoon of the potato mixture on the center of each wonton. Using a basting brush, light coat the edges of the wonton skins with beaten egg wash. Fold the wonton neatly in half, use your fingers to lightly deflate any trapped air bubbles. Continue process until all of the mixture or wontons are used.

Bring a gallon of water to boil and cook the wontons for 2 minutes. Use a skimmer to take them out. Pour 1 cup of soup into serving bowl, add 3 wontons and garnish with chopped chives.


Makes 8 Servings