Broccoli & Feta Sop (Broccoli & Feta Soup)
Broccoli en Feta Sop
A pale green bowl with a soft, savoury depth and that little salty crumble of feta melting into the warmth. It was the kind of soup people reached for on days when they wanted something simple but comforting, the sort of bowl that made you pause before the first spoonful because you already knew it would hit the spot.
Ingredients
- Knob of butter
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 2 cups broccoli florets
- 25 g plain flour
- 1 litre chicken stock
- 250 ml milk
- Pinch of nutmeg
- 250 ml cream
- 2.5 tbsp dry sherry
- 200 g feta, cut into cubes
- Salt and pepper to taste
- Spring onion, chopped, to garnish
Method
- Sauté the onion and garlic in a knob of butter until soft and golden.
- Add broccoli and cook for 1–2 minutes.
- Stir in the flour, then gradually add chicken stock, stirring to make a smooth soup.
- Purée until smooth, then return to the pot and add the milk and a pinch of nutmeg.
- Stir in the cream and dry sherry.
- Season with salt and pepper and simmer gently.
- Add the feta cubes and warm through briefly.
- Garnish with chopped spring onion and serve with freshly baked bread.