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BROCCOLI AND FETA SOUP
Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”black” style=”dotted” border_width=”3″][vc_column_text]This recipe can also be made with cauliflower or any other vegetable you like.[/vc_column_text][vc_separator color=”black” style=”dotted” border_width=”3″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
INGREDIENTS
50 g butter
1 medium onion, finely chopped
500 g broccoli, rinsed and broken into florets
1 clove garlic, crushed
60 ml cake flour
1 litre chicken stock
250 ml milk
A good pinch of ground nutmeg
250 ml cream
30 ml white wine
200 g feta cheese, diced
Salt and freshly ground black pepper
50 g feta, crumbled, for garnish
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD
Place the butter, broccoli, onion, and garlic into a saucepan and cook very gently over moderate heat for 10 minutes, stirring from time to time until the vegetables are soft but not browned at all.
Stir in the flour, then the stock and bring to the boil.
Simmer gently, partly covered, for 20 minutes or until the broccoli is quite tender. Leave to cool for a few minutes.
Blend the mixture in a food processor until it is completely smooth.
Return to the saucepan and add the milk and nutmeg.
Bring to the boil and simmer for another 3 minutes.
Stir in the cream and wine and season lightly with salt, bearing in mind that feta cheese is quite salty.
Add black pepper to taste and bring to boiling point just before serving.
Add the finely diced feta cheese to the soup before ladling it into soup bowls.
Sprinkle with spring onion, crumbled feta and/or parsley.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
