The ‘cream’ is actually potato, though there is an accent of sour cream or yogurt at the end…
1 T peanut or other oil
1/2 c chopped onion
3 cloves garlic, chopped
2 t coarsely chopped, peeled fresh ginger
1-lb choi, chopped
1 large potato, (peeled), diced
4 c broth or water
salt and pepper, to taste
1/4 t hot pepper flakes
1 t toasted (dark) sesame oil
sour cream or yogurt, for serving
fresh chopped herb, for garnish
1. Heat the peanut oil in a soup pot over medium heat. Add the onion and sauté, stirring, for about 5 minutes. Add the garlic and ginger and cook another minute or two, until fragrant–don’t let the garlic burn.
2. Add the choi and potato. Stir to combine, then add the broth, salt, pepper, and red pepper flakes. Bring to the boil. Cover, reduce heat, and simmer until potato is tender, about 20 minutes (this will depend on the size of the potato dice). Stir in the toasted sesame oil.
3. Transfer the soup, in batches, if necessary, to a food processor or blender and purée. Return to soup pot and reheat gently. Serve, topped with a dollop of sour cream or yogurt and garnished with some fresh chopped herb.