Iron Chef Sakai's Sweet Corn, Coriander and Bok Choy Potage

Total Time
45mins
Prep 10 mins
Cook 35 mins

I found this online at g.chef.com; I adapted the directions to be easier to follow, for me.

Ingredients Nutrition

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.

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