When a cold strikes, you want a dish that comforts and nourishes. This warming soup delivers both, bringing bowls of bok choy brought to life by a sinus-clearing mixture of spicy jalapeno and garlic.
Bowery Bok Choy Soup (To Cure A Cold)
Prep: 10 minutes | Cook: 10-15 minutes Serves 2
Made for Bowery By
Ashton Keefe is a chef and culinary stylist whose work has appeared in Food & Wine Magazine, The New York Times, as well as the Today Show and Martha Stewart. Her bubbly and convivial nature mirrors her overarching and founding belief that food is an act of love and an opportunity for beauty.
Featured Bowery Ingredients
- 1 tablespoon extra virgin olive oil
- 4 shallots, sliced
- 4 cloves garlic, sliced
- ½ lemon, sliced
- 1 jalapeno, sliced
- 2 quarts chicken stock
- ¾ teaspoon salt
- Bowery Bok Choy, 4.0 oz
- 4 scallions, thinly sliced
- ½ bunch mint leaves, plucked
- Optional: poached eggs
Make it Vegetarian
To make this a vegetarian dish, simply swap the chicken stock for vegetable stock.
- Heat a large soup pot or dutch oven over medium heat. Drizzle in a glug of olive oil and sauté shallots, garlic, lemon slices and jalapeño until just fragrant but not brown, about 2 minutes.
- Add stock and bring to a simmer. Season with salt and add bok choy, stirring until just wilted. Add scallions and mint.
- Serve immediately with poached egg and a drizzle of olive oil or cool and store for up to 1 week.
- Note: You can easily substitute the egg for shredded rotisserie chicken or omit it completely.