Title: Broccoli soup with dill and feta
 Categories: Soups, Toronto sta, Vegetables
      Yield: 4 -6 serving
 
      1 tb Vegetable oil
      1    Onion; diced
      1    Garlic clove; minced
      1 bn Broccoli; chopped
      1 md Baking potato; peeled, diced
      4 c  Chicken/veg stock or water
    1/4 c  Fresh dill; chopped
      1 ds Salt and pepper
    125 g  Feta cheese; crumbled
 
  1.  In large saucepan, heat oil.  Add onion and garlic and cook gently
  until tender, about 5 mins.  Add broccoli and potato and stir to coat
  well.
    Add stock and bring to boil.  Reduce heat and cook gently 15-20 mins
  until potato is tender.  Add all but 1 tbsp dill and cook a few mins.
  
  2.  Puree soup.  Return to heat.  Season with salt and pepper
  (remember cheese is salty!).  Serve with remaining dill and feta
  sprinkled on top.
  
  Contributor:  Toronto Star Nov 12/97 (Bonnie Stern)