Iron Chef Sakai's Sweet Corn, Coriander and Bok Choy Potage |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I found this online ; I adapted the directions to be easier to follow, for me. Ingredients:
15 leaves bok choy |
1 stalk bok choy |
1 bunch cilantro, chopped |
3 tablespoons water, plus |
1 teaspoon water |
2 ounces leeks, thinly sliced |
1 (15 ounce) can sweet cream-style corn |
1 tablespoon butter |
2 ounces fresh cream |
salt (to taste) |
pepper (to taste) |
2 tablespoons small-size tapioca |
Directions:
1. Separate bok choy stalk into 4 pieces lengthwise; place in a large pot with enough salted water to cover; cook over medium heat until tender.
2. Drain bok choy stalks and set aside.
3. Place tapioca in a saucepan with water, bring to a boil and cook for 5 minutes; strain and set aside to cool; add water again and repeat process 2 times.
4. Chop bok choy leaves and cilantro coarsely, and place in a saucepan of boiling water and cook 1 minute; plunge vegetables in cold water and drain.
5. Puree bok choy leaves and cilantro in a blender along with 3 tbsp plus 1 tsp water; set aside.
6. In a skillet, melt butter and cook leek until tender; add the corn and bring to a boil; stir in the fresh cream; puree mixture in a blender until smooth, return to skillet.
7. Add the tapioca and bok choy puree; bring to a boil and season to taste with salt and pepper.
8. Serve garnished with bok choy stalk, if desired.
|
|