by AmandaP
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my 6 recipes »
AmandaP's Notes:
Expand1 tablespoon EVOO Ask a question about this ingredient
4 cloves garlic, halved Ask a question about this ingredient
1 white onion, chopped Ask a question about this ingredient
3 cups vegetable stock Ask a question about this ingredient
1 cup water Ask a question about this ingredient
1 pound baby carrots, halved Ask a question about this ingredient
4 cups broccoli florets Ask a question about this ingredient
1/2 cup feta cheese crumbles Ask a question about this ingredient
Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook until they are translucent, about 5minutes.
Ask a question about this stepAdd the vegetable stock and water and turn the heat to medium-high. Bring mixture to a boil, then cover turn heat to low and simmer for 10minutes.
Ask a question about this stepAdd the carrots and cook for another 15minutes, stirring occasionally. Then add the brocolli and cook for 10minutes, or until the carrots are soft.
Ask a question about this stepUsing a hand immersion blender, blend the mixture until most of the vegetables have been pureed. If using a regular blender, spoon the mixture and blend. Add the feta cheese and stir well.
Ask a question about this stepSeason to taste with salt and pepper. Once the cheese has fully melted serve with crusty italian bread and ENJOY!
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
