Barbara Kafka

Broccoli-Ginger Soup

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

Allow to cool slightly. Whisk together potato starch and 1 cup of the soup. Thoroughly whisk starch mixture into remaining soup so that there are no lumps. Stir in salt. Return to a simmer, whisking, until thickened. Serve or save and reheat gently.

Makes 8 cups to serve eight

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