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. ---------------------------------------------------------------------------
Nutrition
Ingredients
