eat well: she's choppin' broccoli. (and making soup with it.)

The following post was written by my mom, WWW. Thanks, Mom!

My sister recently gave me a recipe she got from O Magazine for a broccoli soup, and since I had LOTS of broccoli in my garden, had all of the other ingredients on hand, and was looking for something different to do with all my broccoli, I immediately made it.

This recipe reminds me a lot of Rebecca’s favorite cauliflower cheese soup but uses low fat feta cheese instead of the fattier cheddar. It’s quick to make and is delicious. I like that you barely cook the broccoli, so it has a very fresh flavor and keeps its bright green color. I’ve modified a few things. Here is my version:


Broccoli Feta Soup 
(Adapted from Emilie Raffa’s recipe)
2 Tbsp. olive oil, plus more for drizzling
1 diced onion
3 stalks diced celery
2 garlic cloves, smashed
½ tsp. ground black pepper
1 large Yukon Gold potato, skin on, cut into ½" pieces (about 1½ cups)
4 cups vegetable broth (I use 4 teaspoons Better Than Bouillon in 4 cups of water)
6 cups broccoli florets (from 1½ pounds broccoli crowns)
⅓ cup parsley leaves
⅓ cup crumbled feta
1 tsp. dill weed (or 1 T fresh dill) plus more for garnish
Grated Parmesan cheese

In a large pot, warm olive oil over medium heat. Sauté onion, celery and garlic until soft, about 8 minutes. Season with pepper.

Add potato, and stir to combine. Pour in stock, add dill, and cover and bring to a boil. Reduce heat to low and simmer, partially covered, until potato is soft, about 10 minutes. Add broccoli and cook until barely tender, about 4 minutes. Add parsley and feta.

Using an immersion blender, puree soup. Add more stock or water to reach desired consistency.

Season to taste. Ladle into bowls and sprinkle generously with grated Parmesan cheese. Garnish with dill.

You can find more broccoli recipes here and here.

Enjoy! 

 Love, 

WWW