Broccoli Soup with Feta

Cheddar may be broccoli's longtime BFF, but that's not to say the cruciferous veg can't also play nicely with other cheeses. Take, for instance, this thick and delicious soup, which calls on feta to add luscious texture - as well as a welcome brightness that cheddar just can't rival.

2 Tbsp. extra-virgin olive oil
1 cup onion, diced
½ cup celery, diced
2 cloves garlic, smashed
¾ tsp. sea salt, divided
½ tsp. black pepper, freshly ground, divided
1 large Yukon Gold potato, skin on, cut into ½" pieces (~ 1½ cups)
4 cups chicken stock
6 cups broccoli florets (from 1½ lbs broccoli crowns)
⅓ cup fresh parsley leaves
⅓ cup feta, crumbled (1½ oz)

Garnish:
2 Tbsp. fresh parsley leaves
¼ cup feta, crumbled
½ Tbsp. fresh dill, chopped

In a large pot, warm olive oil over medium heat. Sauté onion, celery and garlic until soft, about 8 minutes. Season with ¼ tsp. each salt and pepper.

Add potato and stir to combine. Pour in stock, 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 ⅓ cup parsley and ⅓ cup feta.

Using a blender, purée soup in batches. Add stock or water to reach desired consistency. Season with remaining ½ tsp. salt and ¼ tsp. pepper. Ladle into bowls and top with remaining parsley, feta and dill. Drizzle with olive oil and serve.

Makes 4-6 servings.