Broccoli, orzo and feta soup

  • Preparation 20 min
  • Cooking 15 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 4 heads broccoli, stalks removed, cut into medium florets
  • 3 large garlic cloves, finely chopped
  • Olive oil
  • 1/4 cup white wine
  • 10 cups chicken broth
  • 1 tsp. herbes de Provence
  • 1 1/2 cups uncooked orzo
  • 200 g feta cheese, crumbled

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Preparation

  • Place broccoli and garlic in a large saucepan over medium heat, drizzle with olive oil and season generously with salt and pepper. Cook, stirring, for 3 to 4 minutes. Add more oil if necessary.
  • Deglaze with white wine and stir.
  • Add chicken stock, herbes de Provence, season with salt and pepper, cover and bring to a boil. Reduce heat to medium and simmer, covered, for 5 minutes.
  • Using a potato masher, mash about ten times to break up the broccoli while maintaining some texture.
  • Add the orzo, stir and cover. Cook for 4 to 6 minutes until pasta is al dente, following package instructions.
  • Remove from heat, add feta cheese and toss. Serve with a good baguette and your favorite margarine! 😂