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Bok Choy Soup with Avocado Crema

Bok Choy Celeriac Soup

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.

SOUP RECIPES- Bok Choy Celeriac Soup with Avocado Crema

 

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BOK CHOY SOUP WITH AVOCADO CREMA 

SOUP

  • 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
CREMA
  • 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.

 

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Recipes

Bok Choy Bell Pepper Scramble

BRUNCH RECIPES- Bok Choy Bell Scramble

Breakfast is important in these here parts. Did you know it’s the most important meal of the day? One of the best things you can do for your husband, wife, girlfriend, boyfriend, boss, deskmate, and most definitely for yourself is not skip this meal of champions. You “break” the “fast” of eight hours sleep with a kickstart of food fuel to get your body and mind primed for the day.

Julia Child still has a thing or two to teach me about making the perfect omelette and perfecting the flip, so until that time, I am crazy about scrambles. Notably, I’m cuckoo about scrambles at posh and oh-so-delicious brunch locale extraordinaire Ella’s. They put the most creative combinations together of seasonal ingredients with flair. One of the ways they dress up a plate of eggs is with flavored creams (lime creme with salmon scramble anyone?) Yum.

I played a riff off of what Ella’s might make in looking through our cleaned up fridge. This includes new favorites virgin coconut oil and goat’s milk yogurt. We are switching to coconut oil in these parts because it can withstand high heat well, is packed with nutrients and good fat and it also kind of gives everything a bit of island flair. Goat’s milk yogurt and cheeses are new additions replacing our cow’s milk products as easier to digest alternatives. They’ve gotten me thinking I want goats in the future to join the chickens in the imaginary sprawl of lawn one day. If I had a goat, she’d be named Bessie and he’d be named Hal. But that is neither here nor there, and somewhere it’s time for breakfast…

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Bok Choy Bell Pepper Scramble

YIELD: Serves 3

1. In a large sauce pan, heat the coconut oil over medium high heat. Add the peppers and bok choy to saute for about five minutes or until slightly charred on edges.

2. Then add in the caramelized onions, za’atar and sea salt. Stir and let meld for about a minute. With a fork, whisk the eggs.

3. Pour eggs over the sauteed veggies and let sit for 2 minutes, taking care to tip the pan as needed to spread the fluid egg out to the outer corners. Begin to chop and scramble the eggs and sauteed veggies and then let it cook until the eggs are cooked to your preference.

4. Sprinkle 1 teaspoon of Purple Haze Chevre on each portion of the scramble. Serve with sliced avocados and a dollop of goat’s milk yogurt, which gives it a lovely tang.

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