| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Toronto | Soups, Toronto sta, Vegetables | 4 | -6 serving |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | Onion, diced | |
| 1 | Garlic clove, minced | |
| 1 | Broccoli, chopped | |
| 1 | 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
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 176
Calories From Fat: 91
Total Fat: 10.4g
Cholesterol: 27.8mg
Sodium: 359.7mg
Potassium: 393.8mg
Carbohydrates: 15.4g
Fiber: 2.1g
Sugar: 3g
Protein: 6.5g