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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Toronto Soups, Toronto sta, Vegetables 4 -6 serving

INGREDIENTS

1 tb Vegetable oil
1 Onion; diced
1 Garlic clove; minced
1 bn Broccoli; chopped
1 md Baking potato; peeled, diced
4 c Chicken/veg stock or water
1/4 c Fresh dill; chopped
1 ds Salt and pepper
125 g Feta cheese; crumbled

INSTRUCTIONS

1.  In large saucepan, heat oil.  Add onion and garlic and cook gently
until tender, about 5 mins.  Add broccoli and potato and stir to coat well.
Add stock and bring to boil.  Reduce heat and cook gently 15-20 mins
until potato is tender.  Add all but 1 tbsp dill and cook a few mins.
2.  Puree soup.  Return to heat.  Season with salt and pepper (remember
cheese is salty!).  Serve with remaining dill and feta sprinkled on top.
Contributor:  Toronto Star Nov 12/97 (Bonnie Stern)
Posted to recipelu-digest Volume 01 Number 471 by Cathleen
<catht@interlog.com> on Jan 07, 1998

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