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Creamed Broccoli Soup With Feta Cheese

An elegant soup with a mild yet distinctive flavour. Serve with freshly baked Light Brown Health Loaf.

50 g butter or margarine
500 g broccoli, rinsed and broken into florets
1 medium onion, finely chopped
1 clove garlic, crushed
50 ml cake flour
1 litre home-made or shop-bought chicken stock or
1 litre water combined with 10 ml chicken stock powder
good pinch ground nutmeg
250 ml milk
250 ml cream
30 ml dry sherry or white wine
200 g Feta cheese, diced
salt and freshly ground black pepper
chopped spring onion or parsley

  1. Place the butter or margarine, broccoli, onion and garlic into a saucepan and cook very gently over moderate heat for 10 minutes, stirring from time to time until the vegetables are soft but not at all browned.
  2. Stir in the flour, then the stock or water and stock powder and bring to boil.
  3. Simmer gently and partly covered for 20 minutes or until the broccoli is quite tender. Cool a few minutes.
  4. Pour the mixture into the bowl of a food processor and blend until completely smooth.
  5. Return to the saucepan and add the milk and nutmeg. Bring to boil and simmer 3 minutes more.
  6. Stir in the cream and sherry or wine and season lightly with salt, bearing in mind that the Feta cheese is salty.
  7. Add black pepper to taste and bring to boiling point just before serving. Dice the Feta cheese finely and add to the soup shortly before ladling it into soup bowls.
  8. Sprinkle with spring onion or parsley and serve with wholewheat or crusty bread and butter.


  • For a less rich soup, replace the cream with 250 ml milk mixed with 30 ml cornflour.
  • Omit the Feta cheese and serve the soup with finely grated cheese , e.g. Parmesan or Cheddar.
  • For a cold soup, cool and refrigerate the soup after step 4. Use only 100 g Feta cheese and dice it quite finely. Spoon the cold soup into small ramekin dishes and sprinkle with the Feta cheese, spring onion and parsley.

6 to 8 servings.

Recipe by Carolié de Koster from Art Of Cooking page 107.