Broccoli Rabe and Scallion Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Lends itself to variations. Broccoli Rabe (Rappini) has a strong flavor-just warning those who might not expect it. Ingredients:
10 scallions, chopped fine |
1 1/2 lbs broccoli rabe, chopped in one inch pieces, stalks and all |
6 cups vegetable broth |
1/2 teaspoon kosher salt |
black pepper |
1 teaspoon ginger, grated |
1/4 cup sour cream (to garnish) |
1 -2 tablespoon extra virgin olive oil |
Directions:
1. Make sure your broccoli rabe is well rinsed.
2. Heat a large, heavy pot on medium high heat. Add the olive oil, then the scallions, and cook about 4 minutes.
3. Add the broccoli rabe and cook about 5 minutes more.
4. 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.
5. 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.
6. Serve with a dollop of sour cream.
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