Chinese LoBok Soup

LoBok is good for the heart and good for the soup! This recipe is for our frequent customer Butch (Sir William to Lady Catherine and me). He is our local fix-it man who swears this soup was the best soup ever to pass over his lips!

LoBok is a Chinese radish. It looks like a big white carrot and tastes like a milder version of our North American red radish. The flavour of this succulent vegetable changes when cooked. It makes a truly unique soup.

• 1 large onion, chopped
• 1 cup dry chicken stock, bouillon (OXO brand)
• 2 celery stalks and leaves, chopped
• 1-1/4 cup uncooked basmati rice
• 1/4 cup butter
• 1/2 cup plum sauce
• 2 Chicken breasts, boneless and skinless
• 1/4 tsp ground pepper
• 1 LoBok, peeled and sliced
• 1 tsp marjoram

1. Place a 4-litre pot on the stove and set at medium heat.
2. Add butter, chopped onion, and chopped celery stalks with leaves, to the pot.
3. Sauté until onions and celery appear to be browning on the edges.
4. Add diced chicken breasts to the pot, cook until slightly browning the edges.
5. Fill the pot nearly to the top with water.
6. Add dry chicken stock, LoBok, plum sauce, and basmati rice.
7. Bring to boiling point stirring occasionally to prevent sticking.
8. Boil for 20 minutes.
9. Turn the heat down to minimum and stir.
10. Add spices stirring and enjoy the aroma of the soup.