I enjoy green vegetables much more than other veggies. With the exception of peas (*overload). Broccoli? Loving it! Broccoli with chicken stock, cream, sherry and feta cheese? Uhm, duh! You kinda have a winner. It is flavoursome, appealing and healthy. Yes, healthy. Because cream is made from milk which makes your bones and teeth strong.
I’d advise making this soup – as one should with all soups – a day or so in advance. The longer the soup can swim in its own constituents, the more you will indulge in it. And indulge you will.
50 g butter
500 g broccoli florets
1 onion, chopped
1 teaspoon garlic
3 tablespoons flour
1 liter chicken stock
250 ml milk
Pinch of nutmeg
45 ml sherry
250 ml cream
200 g feta cheese
1. Melt the butter in a large pot. Add the broccoli, onion and garlic and cover the pot to let the ingredients sweat for 10 minutes.
2. Add the flour, stock, milk and nutmeg. Turn the heat down and simmer for 20 minutes.
3. Mash the broccoli and add cream, sherry and feta. Simmer for another half an hour.
4. Serve hot with black pepper and freshly baked bread.