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

• 15 leaves bok choy
• 1 stalk bok choy
• 1 bunch cilantro, chopped
• 3 tablespoons water, plus
• 1 teaspoon water
• 2 ounces leeks, thinly sliced
• 1 (15 ounce) cansweet cream-style corn
• 1 tablespoon butter
• 2 ounces fresh cream
• salt (to taste)
• pepper (to taste)
• 2 tablespoons small-size tapioca

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.

choy, choy, cilantro, water, water, leeks, cansweet cream, butter, fresh cream, salt, pepper, tapioca

Taken from www.food.com/recipe/iron-chef-sakais-sweet-corn-coriander-and-bok-choy-potage-38434 (may not work)