Broccoli soup with dill and feta
4 -6 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | Onion; diced | |
| 1 | Garlic clove; minced | |
| 1 | bunch | Broccoli; chopped |
| 1 | medium | Baking potato; peeled, diced |
| 4 | cups | Chicken/veg stock or water |
| ¼ | cup | Fresh dill; chopped |
| 1 | dash | Salt and pepper |
| 125 | grams | Feta cheese; crumbled |
Directions
1. In large saucepan, heat oil. Add onion and garlic and cook gently until tender, about 5 mins. Add broccoli and potato and stir to coat well.
Add stock and bring to boil. Reduce heat and cook gently 15-20 mins until potato is tender. Add all but 1 tbsp dill and cook a few mins.
2. Puree soup. Return to heat. Season with salt and pepper (remember cheese is salty!). Serve with remaining dill and feta sprinkled on top.
Contributor: Toronto Star Nov 12/97 (Bonnie Stern) Posted to recipelu-digest Volume 01 Number 471 by Cathleen <catht@...> on Jan 07, 1998