This is a stylish soup. Agreed right?? The soup is stylishly made with US potatoes and stylishly presented in nice soup cups. Unlike the record holding Rasam/Indian pepper soup, generously poured over rice, mashed together and eaten for the finger licking goodness, you can't do that for this potato bok choy soup. You must stylishly scoop with a soup spoon and daintily drink or dip some toast and fill up your tummy.3 medium size US potatoes
1 red onion - chopped
5 garlic - chopped
1 tbsp butter
1 tbsp olive oil
1 bunch bok choy/Chinese broccoli - sliced thinly (or any other suitable leafy greens)
Pepper and salt for taste
Saute onion and garlic in butter.
Add potatoes and stir for two minutes or so.
Pour 1 litre of water and simmer till potatoes are cooked.
Remove from heat and let it cool down.
Blend/purée to a thick purée.
Reheat the soup and add bok choy.
Season with salt.
Stir and simmer to heat through.
Dash in some pepper and olive oil before serving.
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