ASIAN CREAM OF BROCCOLI & KALE SOUP

Ingredients

3 – 4 large heads of broccoli, washed and stems removed

3 cups kale, chopped

8 cups chicken or vegetable broth

1 cup water

1 large onion, chopped

1 knob fresh ginger, peeled and chopped

1 small carrot, cleaned and chopped

3 – 4 cloves garlic, chopped

3 tbsp soy sauce

3 tbsp fish sauce

2 tbsp hoisin sauce

4 oz butter

3 tbsp flour

Salt and pepper

1 cup heavy cream or half and half

Few drops pepper sauce (optional)

Sesame seed oil to drizzle

Directions

1. Melt butter in a large pot over medium heat. Add the onion, ginger, garlic, carrot and sweet pepper. Cook for a few minutes until the onions begin to soften.
2. Add the broccoli and kale and let cook for a few more minutes until the kale wilts. Sprinkle the flour over the broccoli and vegetables and mix well. The mixture will clump together as it cooks.
3. Add the chicken stock, hoisin sauce and water. The liquid should be enough to cover the vegetables. Stir and let cook until the broccoli is tender. The liquid will also begin to thicken slightly. Season with a little salt and black pepper. When the broccoli has cooked, remove from the heat and let cool slightly.
4. Add by batches to a food processor or blender and puree the soup until smooth. Return the soup to the same pot.
5. Over a low heat, add the cream or half and half and mix in well. Add the soy sauce and fish sauce, Add the few drops of pepper sauce if using. Let the soup reheat, being careful not to let it boil. Taste and adjust seasonings and serve. Drizzle with a little sesame seed oil on top if desired.