Skip to main content
Skip to store items
Skip to main navigation

Creamy Choi Soup

Prep time
30 mins
Special Diets
Reprinted with permission from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories


Serve this creamy soup as a starter or add a sandwich to make a warm lunch.


1 Tpeanut oil
1⁄2 cchopped scallions, divided use
3 clvgarlic, minced
2 tcoarsely chopped fresh ginger
1 lbchoi, any kind, chopped
1 large potato, peeled and diced
3 cvegetable stock or water
3⁄4 tsalt
1⁄4 teach freshly ground black pepper and hot pepper flakes, or to taste
1 ttoasted sesame oil
2 Tsour cream


Heat the peanut oil in a medium pot over medium-high heat. Set aside a couple tablespoons of scallions for a garnish. Add the remaining scallions, garlic, and ginger to the pot. Cook, stirring, until fragrant, about 1 minute. Add the choi and potato. Pour in the stock or water and add the salt, pepper, and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat, and simmer until the potato is tender, about 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil. Transfer the soup to a food processor or a blender and purée. Ladle soup into individual bowls. Garnish each bowl with a dollop of sour cream and some chopped scallion. Serve immediately.