Bok Choy Soup (To Cure A Cold)
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
1 4.5 oz container Bowery Bok Choy
4 scallions, thinly sliced
½ bunch mint leaves, plucked
Poached eggs, however many you’d like
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 jalapeno 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. You can easily substitute the egg for shredded rotisserie chicken or omit completely.
Recipe developed by Ashton Keefe for Bowery Farming.