The fall crop of broccoli is making it’s appearance in our farmers market and I love making broccoli soup now that the cooler weather is upon us. This time I combined it with leeks and shallots from our own harvest and one of the more unique offerings at our local farmers market, freshly harvested ginger.
This ginger is younger than the ginger you buy at the grocery store. The skin is a yellowish beige with pink and purple markings. The flavor is milder and the flesh is delicate and juicy, not fibrous. This is the ginger commonly used in pickled ginger. You can substitute fresh ginger in any recipe, but because of it’s milder flavor, you will need to use more.
Ginger from the grocery store that has sprouted can be planted but there is no guarantee if it will be disease and pest free. Our local farm, Blooming Glen Farm buys rhizomes from certified organic farms in Hawaii. They start their plants in the spring and grow them in conditions that are similar to the warm temperatures the plants are accustomed to in Hawaii. The rhizomes are ready for harvest by mid October. A bit pricey, 18.99 a pound, but a nice splurge this time of year. I’m going to hold a few aside for Joe to plant so we can have our own ginger next fall. This soup comes together very quickly and the frizzled leeks that top it are very easy to do and add a nice textural contrast.
Broccoli Leek Soup with Fresh Ginger
Makes about 6 cups
- 2-3 T olive oil
- ¼c chopped shallots
- 1T finely chopped fresh ginger
- 3 large leeks, sliced, white and light green parts only
- 1 large head of broccoli, cut into florets
- 4-5c chicken or vegetable stock
- Kosher salt and freshly ground pepper to taste
- Frizzled leeks as garnish-see recipe following
- Add olive oil to a large sauté pan over medium high heat. Stir in the chopped shallots and ginger and sauté for about 3 minutes. Add the garlic and sauté for an additional 2 minutes.
- Add the broccoli florets and cook for an additional 2-3 minutes.
- Add stock and bring to a boil. Reduce heat to low and simmer for 30-40 minutes.
- Puree the soup in batches in a blender. Add additional stock if the soup is too thick.
- Season to taste with salt and pepper
- Garnish soup with frizzled leeks.
- 1 leek, trimmed
- Olive oil
- Kosher salt and freshly ground pepper
- Cut leek in half lengthwise and rinse away any grit. Slice thinly and pat dry to insure the oil will not splatter.
- In a small skillet over medium heat, warm ¼ inch olive oil. Add a handful of leeks and fry until golden brown, about a minute or so. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.