Bok Choy Soup with Avocado Crema
I would be remiss if I didn’t say that my current obsession with celeriac knows no bounds. Celery root is mellow in its celery flavor and is great roasted with sea salt.
In the past few weeks we’ve tossed it into salads , tried it braised letting it soak up the juices of the other ingredients as well as impart its distinctive flavor into them and played with working it into soup… This soup layers green upon green blending the mellow celery flavor of roasted celeriac with the sauteed greens of bok choy, a hint of ginger and the toasted pistachio meal for something quite special.
You will note that I don’t recommend salting the soup and that is purely for preference. If you want to add salt to the soup to taste, go for it. I included the generous pinch of salt in the avocado crema knowing it would suffuse its slight saltiness to the rest of the soup and avocado for me comes alive after a hit of salt. Have you ever tried avocado with a pinch of salt, smeared on fresh baguette? With sliced tomatoes, it is a meal of much hullabaloo. But I digress…
Topped with a bright dollop of avocado crema, you might find, like we did, that this soup makes a tasty accomplice to an egg frittata or baked ricotta casserole.
BOK CHOY SOUP WITH AVOCADO CREMA
- 6 Bok Choy, coarsely chopped
- 2 leeks, coarsely shopped
- 1 medium celery root, peeled and coarsely chopped
- 4 cups chicken stock
- 2 tablespoons grapeseed oil (plus 1 teaspoon for roasting pepper)
- 1 green bell pepper
- 1 inch ginger, peeled and minced
- 1 large garlic clove, minced
- 3 tablespoons toasted pistachios
- 4 tablespoons plain goat’s milk yogurt
- 1 avocado
- a generous pinch of salt
1. Preheat oven to 425F.
2. Place celery root and whole green bell pepper on roasting pan and roast for 30 minutes.
3. Saute ginger, leeks and garlic over medium low heat for 3 minutes in 2 tablespoons of oil.
4. Add bok choy to pot and stir in. Stir for five minutes as bok choy cooks down. Add chicken stock. Set to low. Cover and simmer for 20 minutes.
5. Remove pepper from the oven and remove the skin, seeds and stem.
6. Chop the pepper into strips and add to pot along with adding the celery root to the pot once done.
7. Pulverize pistachios into meal. Then add the pistachio meal to the pot and stir in.
8. Puree in small batches in a blender until smooth or use an immersion blender in the pot and puree until smooth.
9. For the avocado crema, mash the chopped avocado with the yogurt together and add salt. I like this a bit chunky, so mash until the avocado is slightly broken up.
10. Serve soup with a dollop of avocado crema.