Won Ton Soup

Ingredients

2 quarts vegetable stock, see below
24 filled won-tons (see recipe, but do not fry them)
bok choy leaves or any other cabbage
carrot strips
1 scallion, finely chopped

VEGETABLE STOCK:
1 bay leaf
8 cups water
1 medium-size onion, quarted
1 leek, cut into chunks
2 stalks celery, cut into chunks
2 carrots, diced
1 bunch fresh parsley
salt and pepper

Method

To make stock: Put all the stock ingredients into a large saucepan. Bring to a boil; reduce heat. Simmer, covered, 2 hours. Occasionally remove any scum from the surface. Strain stock; adjust seasoning. When cool, refrigerate until following day. Remove any scum from surface of stock.

Bring stock to a boil in a 4-quart saucepan. Drop wontons, cabbage leaves and carrots into stock. Boil rapidly 2 to 3 minutes or until wontons are tender but firm.

Garnish with scallion and serve in individual bowls.

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