This is a delicious hot soup for the chill evenings at the end of Spring. Don’t make it for those dislike ginger. It has a texture that people think creamy but which comes from the puree and the thickening with potato starch. If there is no potato starch on hand, use cornstarch—good but not quite as.
1 large head broccoli, about 1¼ pounds, stems trimmed of hard bottoms. Leaves pulled off, stems separated from heads, stems peeled and cut across into ¼-thick slices (about 2 cups), heads divided into florets about 1-inch at top (about 5 cups)
8 cups chicken broth
¼ ounce ginger, peeled and coarsely chopped (about 1/3 cup)
3 tablespoons potato starch
2 tablespoons kosher salt to taste