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