I still have bok choy and it is holding up well in the fridge. I was out of town and only used about 1/3 of the vegetable before I left. My neighbor (CSA member Zahira) made a great soup out of CSA potatoes and the bok choy. She brought it over while I was gone and it sounded delicious. I plan to make this tomorrow as the slightly older vegetables tend to do well in hot dishes. Soup sounds perfect. Thanks for the recipe Zahira.
Amy Hetager, CSA Blogger
Potato Leek and Bok Choy Soup from Zahira
Recipe adapted from All Recipes website
- 5 pounds white potatoes, peeled and quartered
- 6 cups chicken broth
- 2 leeks, bulb only
- 6 cups of bok choy
- 1/2 cup butter, plus additional to saute leeks and bok choy
- 1/4 cup white wine
- salt to taste
- 1/4 teaspoon freshly ground white pepper
- Cook potatoes in chicken stock until soft. Set aside, do not drain.
- Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth. (I will have to complete this in batches due to my small food processor)
- Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
- In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary.
- Cut the bok choy in small strips. Saute it in butter, salt and pepper. It may take a few minutes to wilt. Add to the soup and stir.
- Garnish with parsley and serve.