Photo: Emily Kate Roemer
Serves 4 to 6
Ingredients
2 Tbsp. olive oil, plus more for drizzling
1 cup diced onion
½ cup diced celery
2 garlic cloves, smashed
¾ tsp. kosher salt, divided
½ tsp. ground black pepper, divided
1 large Yukon Gold potato, skin on, cut into ½" pieces (about 1½ cups)
4 cups low-sodium chicken stock, plus more as needed
6 cups broccoli florets (from 1½ pounds broccoli crowns)
⅓ cup parsley leaves, plus 2 Tbsp. for garnish
⅓ cup crumbled feta (1½ ounces), plus ¼ cup for garnish
½ Tbsp. chopped dill, for garnish
Directions
Active time: 25 minutes
Total time: 45 minutes
In a large pot, warm olive oil over medium heat. Sauté onion, celery and garlic until soft, about 8 minutes. Season with ¼ tsp. each salt and pepper.
Add potato and stir to combine. Pour in stock, cover and bring to a boil. Reduce heat to low and simmer, partially covered, until potato is soft, about 10 minutes. Add broccoli and cook until barely tender, about 4 minutes. Add ⅓ cup parsley and ⅓ cup feta.
Using a blender, puree soup in batches. Add stock or water to reach desired consistency. Season with remaining ½ tsp. salt and ¼ tsp. pepper. Ladle into bowls and top with remaining parsley, feta and dill. Drizzle with olive oil and serve.
Ingredients
Directions
Active time: 25 minutes
Total time: 45 minutes
In a large pot, warm olive oil over medium heat. Sauté onion, celery and garlic until soft, about 8 minutes. Season with ¼ tsp. each salt and pepper.
Add potato and stir to combine. Pour in stock, cover and bring to a boil. Reduce heat to low and simmer, partially covered, until potato is soft, about 10 minutes. Add broccoli and cook until barely tender, about 4 minutes. Add ⅓ cup parsley and ⅓ cup feta.
Using a blender, puree soup in batches. Add stock or water to reach desired consistency. Season with remaining ½ tsp. salt and ¼ tsp. pepper. Ladle into bowls and top with remaining parsley, feta and dill. Drizzle with olive oil and serve.
From the January 2016 issue of O, The Oprah Magazine
