I really liked this soup. Future adjustments: add more reserved liquid for a broth (not cream) consistency. Need to experiment with different spices. Cut bok choy up more. Maybe have a toasted garlic bread of some sort if served solo.
The original recipe is noted at the end of this post (click on “Original Recipe” for link to original source). I bought random things for the weekend with my friend Nau and on Sunday we made soup.
- 2 bags cubed butternut squash (found in the salad aisle of Wal-Mart – these were marked down to $1.07/ea)
- 8 cups water
- 1 bunch Bok Choy
- 1 bunch leeks
- 1 carrot
- 1 parsnip
- olive oil
- 2 cups 2% milk
- 1/2 tsp paprika
- Hawaiian black salt
- Bring water to a boil, add butternut squash cubes, reduce heat and simmer 10 minutes
- Saute leeks (white ends and the light green lower section of the stalk) in olive oil. Add Bok Choy (I cut off the top tender sections of the entire bunch). I used a peeler and “peeled” entire carrot and parsnip into the pan. add Hawaiian salt and pepper to taste.
- Remove butternut squash from pot, drain (hold back 2 cups of liquid). Set aside 1.5 cups of butternut squash, put remainder in blender. Add reserved liquid and 1 cup milk (I added until I liked the consistency, not ALL of the reserved liquid was used, maybe 1.25-1.50 cups – keep rest for later). Puree until smooth.
- Return puree to soup pot. Add veggies and reserved potatoes. Stir in remaining cup of milk. Add paprika, Hawaiian salt and pepper to taste. If too thick, stir in remaining reserved liquid until proper consistency. Reheat but do not bring to a boil.
- Serve hot, sprinkle nutmeg on top.
This made four decent servings (one each for me and Nau and then two to take for lunch in the week).
Potato Soup with Leeks and Bok Choy
Cut potatoes into 3/4″ cubes. Bring water to boil, add potatoes, reduce heat and simmer 10 minutes or until potatoes are firm-tender.
While potatoes are cooking, sauté leeks in olive oil until limp. Add bok choy and carrots. Sauté 3 or 4 more minutes, stirring in coriander, cayenne, and paprika.
Remove potatoes from pot. Reserve 1 cup of cooking liquid, discard the rest. Set aside 1 1/2 cups of potatoes. Put remaining potatoes, reserved liquid, and 1 cup of milk in blender. Purée until smooth.
Return purée to soup pot. Add sautéed vegetables and reserved potatoes. Stir in remaining cup of milk. Season to taste with salt and pepper. Reheat slowly, adding water or milk to desired consistency. Do not boil.
Serve hot, sprinkled with nutmeg.
Makes 5 1½ cup servings.
150 calories per serving