Broccoli Soup
with crumbled Feta
1 or 2 large heads of broccoli
1/2 to 1 bag spinach
Salt
Feta cheese, crumbled
Olive oil
Fill a large pot of very salty water to a rapid boil
Cut the florets off of the broccoli and put in the water
Cover and let cook for about 5 minutes
- The broccoli should be tender, but not too soft
Drain broccoli but reserve the cooking water
Place broccoli florets in a blender with about 1/4 of the cooking water and puree until smooth and to desired thickness. Add spinach and blend with about 1/4 C olive oil.
Salt to taste.
Can add some crushed red pepper and this will bring out the flavors in the soup
Sprinkle with feta cheese and serve
Other ideas for serving
With crunchy croutons, with chunky vegetables, with chile oil…