Cream of Bok Choy Soup
If you like, top this jade green soup with an additional dollop of sour cream and thinly sliced scallions.
  • 1 tablespoon dark sesame oil
  • 3 scallions, cut into large pieces
  • 3 cloves garlic, peeled and crushed
  • 2 slices (1/40-inch thick) fresh ginger
  • 1 pound bok choy, cut into 2-inch sections
  • 1 large all-purpose potato (8 ounces), peeled and diced
  • 3 cups water
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons reduced-fat sour cream

1. In a medium saucepan, heat sesame oil over medium heat. Add scallions, garlic, and ginger and cook, stirring, two to three minutes until fragrant.

2. Add bok choy, potato, water, salt, and pepper and bring to a boil over high heat. Cover, reduce to low, and simmer 20 minutes or until potato is tender.

3. With slotted spoon, transfer solids to food processor. Pulse until pureed and return to pan and stir to combine. Stir in pepper and sour cream.

Nutritional Information
Per serving: 110 calories, 4.4g total fat, 1g saturated fat, 1.4g monounsaturated fat, 1.6g polyunsaturated fat, 2.4g dietary fiber, 4g protein, 16g carbohydrate, 3mg cholesterol, 518mg sodium.
Good source of: beta-carotene, calcium, folate, indoles, potassium, vitamin B6, vitamin C, vitamin K.

Date Published: 09/19/2005 > Printer-friendly Version

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