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

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