Greek & Middle Eastern Ingredients Wed in a Most Perfect Union

So I had a block of feta and a head of broccoli both going south on me; what’s to do? I scrolled through the sites to get an idea of how to shape a soup. I didn’t want a “cream of broccoli” soup, I wanted texture with a strong herbaceous note.

From there I decided to use some pantry items including my now favorite spice blend—za’atar [zatar]. This blend of herbs and spices is a bundle of subtle flavors that can be used wherever you use oregano, thyme, or marjoram. It is now very popular; find at Trader Joe’s and traditional spice shops.

Serves 6-8

INGREDIENTS: For liquid, use water, or chicken stock. I actually used instant dashi [Japanese bouillon dissolved in water]

• olive oil – 2 TBS
• onion – 3 cups, [or leeks, or scallions], small dice
• garlic – 1 TBS, minced
• chili flakes – 1/2 tsp [optional, to taste]
• celery – 3 ribs, small dice
• broccoli* – 4-5 cups, bite sized florets, and the peeled, diced stems
• liquid – 4 cups water or stock
• salt – 1 tsp, to taste
• zatar – 1 TBS
• pepper – 1/2 tsp, to taste
• feta cheese – 1/2 cup, crumbled
• fresh herb garnish – parsley, or cilantro, or chives

* Broccoli stems are delicious and add texture. Be sure to peel away the tough outer skin

INSTRUCTIONS: Optional pressure cooker method: Use pressure cooker to sauté then at Step 2 seal the cooker and bring to full pressure for 3 minutes; quick release

1. In a soup pot sauté the onion, garlic, chili flakes, and celery until wilted; a few minutes
2. Add in broccoli, liquid, salt, and zatar then bring to a simmer; cook for 15-20 minutes until veggies are tender
3. Use an immersion blender to partially puree; or use a food processor and puree a cup or so of soup
4. Check for thickness, then add feta, pepper, and garnish
5. Do one final taste for seasoning and serve

Recipe by B. Hettig