Carrot Feta Soup
I like to put ingredients in my soups. I do not know equivalent French words? If you have one tell me. Basically I like to sprinkle my soups with small garnishes that add flavor and texture. Since I had some feta cheese dice from a recipe, I decided to put them in this soup and it was excellent. I added a small zaatar and that also brought something extra. Zaatar is a mixture of Lebanese spices, but if you don't have it, add some dried thyme, lightly toasted sesame seeds and some chili. You will enjoy
For 4 people
- 750 g of carrots
- 1 tablespoon olive oil
- 800 ml chicken broth (homemade or reconstituted with a bucket) or vegetables for a vegetarian version
- 1 onion
- 1 pinch of salt
- 12 cubes of feta
- 2 tablespoons of zaatar
Peel the carrots, wash them and cut them into rings. Peel and chop the onion.
Pour the olive oil into a saucepan. Heat and sweat the carrots and onions for 5 minutes and then moisten with the chicken broth. Cook for about 45 minutes, covered. As soon as the carrot pieces are tender, it is okay to mix.
Crush the cubes of feta cheese (I put 3 per plate) and sprinkle with a little zaatar.