Creamy Choi Soup

Serving size:


    • 1 T
    • peanut oil
    • 1⁄2 c
    • chopped scallions, divided use
    • 3 clv
    • garlic, minced
    • 2 t
    • coarsely chopped fresh ginger
    • 1 lb
    • choi, any kind, chopped
    • 1
    • large potato, peeled and diced
    • 3 c
    • vegetable stock or water
    • 3⁄4 t
    • salt
    • 1⁄4 t
    • each freshly ground black pepper and hot pepper flakes, or to taste
    • 1 t
    • toasted sesame oil
    • 2 T
    • sour cream
30 minutes
Ready in
30 minutes


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

Reprinted with permission from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories


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.


Special Diets: