eat well: she's choppin' broccoli. (and making soup with it.)

The following post was written by my mom, WWW. Thanks, Mom!
My sister recently gave me a recipe she got from O Magazine for a broccoli soup, and since I had LOTS of broccoli in my garden, had all of the other ingredients on hand, and was looking for something different to do with all my broccoli, I immediately made it.
This recipe reminds me a lot of Rebecca’s favorite cauliflower cheese soup but uses low fat feta cheese instead of the fattier cheddar. It’s quick to make and is delicious. I like that you barely cook the broccoli, so it has a very fresh flavor and keeps its bright green color. I’ve modified a few things. Here is my version:

Broccoli Feta Soup 
(Adapted from Emilie Raffa’s recipe)
2 Tbsp. olive oil, plus more for drizzling
1 diced onion
3 stalks diced celery
2 garlic cloves, smashed
½ tsp. ground black pepper
1 large Yukon Gold potato, skin on, cut into ½" pieces (about 1½ cups)
4 cups vegetable broth (I use 4 teaspoons Better Than Bouillon in 4 cups of water)
6 cups broccoli florets (from 1½ pounds broccoli crowns)
⅓ cup parsley leaves
⅓ cup crumbled feta
1 tsp. dill weed (or 1 T fresh dill) plus more for garnish
Grated Parmesan cheese

In a large pot, warm olive oil over medium heat. Sauté onion, celery and garlic until soft, about 8 minutes. Season with pepper.

Add potato, and stir to combine. Pour in stock, add dill, and 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 parsley and feta.
Using an immersion blender, puree soup. Add more stock or water to reach desired consistency.
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Season to taste. Ladle into bowls and sprinkle generously with grated Parmesan cheese. Garnish with dill.
You can find more broccoli recipes here and here.