Broccoli-Ginger Soup

Name: Broccoli-Ginger Soup
Ingredients: 1 large head broccoli (about 1¼ pounds), stems trimmed of hard bottoms; leaves pulled off; stems separated from heads, peeled, and cut across into ¼-inch-thick slices (about 2 cups); and heads divided into florets about 1 inch at top (about 5 cups); 1 large head broccoli (about 1¼ pounds), stems trimmed of hard bottoms; leaves pulled off; stems separated from heads, peeled, and cut across into ¼-inch-thick slices (about 2 cups); and heads divided into florets about 1 inch at top (about 5 cups); 3 tablespoons potato starch; ¼ ounce ginger, peeled and coarsely chopped (about ⅓ cup); 8 cups chicken stock (any of the homemade stocks, or sterile-pack); 1 large head broccoli (about 1¼ pounds), stems trimmed of hard bottoms; leaves pulled off; stems separated from heads, peeled, and cut across into ¼-inch-thick slices (about 2 cups); and heads divided into florets about 1 inch at top (about 5 cups); 2 tablespoons kosher salt, or to taste

Preparation info

Makes 8 Cups ; Serves
8

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is a delicious hot soup for the chill evenings of spring. Don’t make it for those who dislike ginger. It has a texture that people think creamy but that comes from the purée and the thickening with potato starch. If you have no potato starch on hand, use cornstarch—good but not quite as.

Ingredients

1 large head broccoli (about 1¼ pounds), stems trimmed of hard bottoms; leaves pulled off; stems separated from heads, peeled, and cut across into ¼-inch-thick slices (about</

Method

Put the broccoli stems and florets into a pot with the chicken stock. The stock should cover the broccoli. Bring to a boil. Add the ginger and reduce to a simmer hot enough so that there are some bubbles. Cook for 45 minutes or until the stems are easily pierced with a knife. Pass through a food mill using the fine disc, or purée in batches in a food processor—less work, but not quite as good.<