Broccoli and feta cheese soup

Recipe from: 6/1/1994 12:00:00 AM
Ingredients 11
Servings 5


  • 15
  • 15
    sunflower oil
  • 2
    large onions, thinly sliced
  • 4
    leeks, washed, trimmed and sliced
  • 500
    broccoli, broken up into florets
  • 1
    chicken stock
  • salt and black pepper
  • grated nutmeg to taste
  • lemon juice to taste
  • 150
    feta cheese, crumbled
  • 75
    plain yoghurt


1. In a large saucepan heat the oil and butter, sauté the onions, leeks and garlic until soft and transparent. 2. Add the stock, broccoli, seasoning and bring to the boil. Simmer for 20 to 25 minutes before removing from the heat. 3. Let soup cool slightly before placing it in the food processor or blender. Purée until smooth and return to a clean pan. Reheat gently with lemon juice to taste, adjust seasoning and add feta cheese. 4. To serve swirl yoghurt into soup and crumble over more feta cheese. Serve with a dry white wine and thick slices of sourdough bread.

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