| 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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