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

1. Make sure your broccoli rabe is well rinsed.
2. Heat a large, heavy pot on medium high heat.
3. Add the olive oil, then the scallions, and cook about 4 minutes.
4. Add the broccoli rabe and cook about 5 minutes more.
5. Add the broth, salt and pepper, and ginger.
6. Bring to a boil and then cook on low, partially covered, about 20 minutes or until the stalks of rabe are soft.
7. Puree the soup.
8. I use a stick blender and that works fine.
9. Or you can cool the soup a little and then use a blender or food processor.
10. 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)