Broccoli & Feta Soup

It be a wild and woolly day! I started to crave broccoli soup, and as I had a ton of feta in the fridge I thought.......... why not! I usually like cheese scones with broccoli soup, but as I had put cheese in the soup I decided garlic toast was the way forward.

This is definitely one for the autumn, but the weather is such today, no harm can come from eating this, comfort food after all is suitable in all weathers!

Soup (serves 4-6)
2 head of broccoli (stalks 'n' all)
1 medium onion, chopped
3 cloves of garlic, chopped
Handful of frozen peas
Handful of Fresh parsley, chopped
1 tbls olive oil
Knob of butter
salt & Pepper
3rd of a pack of Feta
1.5 pints of vegetable or chicken stock

Garlic toast
1 slice of bread per person
1 level tbls butter per person
1 clove of garlic per 4 tbls
Pinch of course salt

1, break off the broccoli florets, and chop up the remains stalk
2. Fry the onion and garlic in the olive oil for a couple of minutes
3, Stir in the broccoli and then add the stock.
4, bring to the boil, then lower to a simmer, mix well and leave for 25 mins
5. Add the seasoning, peas and parsley and cook for another 5 mins
6, Blend the soup, then crumble in the feta as small as possible and blend again.
7, put back on the heat to warm trough stirring well. You may need to add a little more water if too thick
8, to make the garlic butter, pound the garlic clove/s with a little salt and the butter. Loosen with a dash of olive oil. Mix well making sure there are no large lumps of garlic left.
9, Whilst soup is heating, toast one side of the bread. Turn over and on the uncooked side spread your garlic butter and then toast till golden.