Broccoli soup


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.



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