Broccoli Rabe and Scallion Soup
- 10 scallions, chopped fine
- 1 12 lbs broccoli rabe, chopped in one inch pieces, stalks and all
- 6 cups vegetable broth
- 12 teaspoon kosher salt
- black pepper
- 1 teaspoon ginger, grated
- 14 cup sour cream (to garnish)
- 1 -2 tablespoon extra virgin olive oil
- Make sure your broccoli rabe is well rinsed.
- Heat a large, heavy pot on medium high heat.
- Add the olive oil, then the scallions, and cook about 4 minutes.
- Add the broccoli rabe and cook about 5 minutes more.
- Add the broth, salt and pepper, and ginger.
- Bring to a boil and then cook on low, partially covered, about 20 minutes or until the stalks of rabe are soft.
- Puree the soup.
- I use a stick blender and that works fine.
- Or you can cool the soup a little and then use a blender or food processor.
- Serve with a dollop of sour cream.
scallions, broccoli rabe, vegetable broth, kosher salt, black pepper, ginger, sour cream, extra virgin olive oil
Taken from www.food.com/recipe/broccoli-rabe-and-scallion-soup-467650 (may not work)