Creamy Choi Soup

Creamy Choi Soup
Serves 4

•    1 Tablespoon peanut oil
•    1/2 cup chopped scallions or onion, divided
•    3 cloves minced garlic
•    2 teaspoons chopped fresh ginger
•    1 pound choi (any kind), chopped
•    1 large potato, peeled and diced
•    3 cups vegetable stock or water
•    3/4 teaspoon salt
•    1/4 teaspoon black or red pepper flakes
•    1 teaspoon toasted sesame oil
•    2 tablespoons sour cream (optional)

1.    Heat the peanut oil in a medium pot over medium-high heat. Set aside a couple tablespoons of scallions for garnish. Add the remaining scallions (or all the onion if no scallions), garlic and ginger, stirring until fragrant, about 1 minute.
2.    Add choi and potato, water or stock, and spices. Bring to boil and cook until potato is tender, about 20 minutes. Remove from heat and stir in toasted sesame oil.
3.    Transfer soup to blender or food processor and puree until smooth.
4.    Ladle into bowls and top with chopped scallions and dollop of sour cream (if desired). Serve hot.

Adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables by Farmer John Peterson and Angelic Organics