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Potato and Vivid Choy Soup

June 11, 2018
  • 4 tablespoons olive oil

  • 2 pounds potatoes, cut into 1-inch pieces

  • 8 cups water

  • ½ teaspoon dried crushed red pepper

  • 4 green garlic scapes or scallions, chopped

  • 1 bunch vivid choy, with root ends cut off and bottom parts of the thicker stems removed; the remaining stems and leaves coarsely chopped

  • 1 bunch of arugula, stems removed and coarsely chopped

  • 1 cup of spinach, cut into ⅓” – wide slices.

  • ½ bunch of garlic chives, minced (optional)

  • Sour cream for dollopin’


  1. Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes.

  2. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.

  3. Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add green garlic; sauté until fragrant, about 1 minute. Add vivid choy and arugula; sauté until wilted, about 3 minutes.

  4. Add sautéed greens to potato mixture.

  5. Purée until smooth with a handheld blender. Season with salt and pepper.

  6. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and garlic chives.

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