Broccoli Parmesan and Feta Soup recipe |
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08/11/2011
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Ingredients50g Butter30ml Olive Oil 750g Broccoli - rinsed then broken into florets (use the stems too) 2 Medium Onions - roughly chopped 2 Granny Smith Apples - peeled, cored and chopped 3 Garlic cloves - finely sliced Few sprigs of Thyme - leaves only 1.5 liters Boiling Water 30ml NoMU Chicken Fond (use veg stock for a vegetarian option) 500ml Milk 60ml Dry Sherry (optional) 5ml Freshly grated Nutmeg Freshly Cracked Black Pepper to taste 20g Freshly Grated Parmesan Cheese Garnish: 200 g Feta Cheese - crumbled Croutons Finely chopped fresh Parsley DirectionsMelt butter and oil together in large deep heavy bottomed saucepanSaute the onion and thyme gently until glazed and transparent Stir in the broccoli, apple and garlic so that all is coated with the butter Cover, lower the heat and steam for about 10 minutes Add the stock, milk, nutmeg and pepper Bring to the boil, reduce heat, cover with the lid at an angle and simmer for about 20-30 minutes Remove from heat, liquidize with a hand held stick blender in the saucepan (or cool down slightly and use a food blender) Return to heat, add parmesan cheese and sherry (if using) and heat through well but don't boil Serve with crumbled feta cheese, croutons and a sprinkling of parsley on top ServingsServes 4Read more on Kitchen Diary |
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avg rating: 2.78
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