30 min cooking time

5 min preparation time

Serves 8 – 10


15 ml Clover Mooi River Salted Choice Butter
1 large onion, chopped
5 – 10 ml chopped or crushed garlic (1 – 2 cloves)
± 250 g potato, peeled and diced (2 medium – 3 small)
100 ml white wine
500 ml water
5 ml chicken stock powder
750 ml Clover Fresh Full Cream Milk
250 g broccoli florets, trimmed

10 ml Clover Mooi River Butter
125-250 g Clover Feta Plain or Flavoured, finely diced
100 ml cake flour
3 ml salt
Ground black pepper
Good pinch grated nutmeg
Additional seasoning to taste
Chopped parsley or snipped spring onion to serve (optional)
Parmesan cheese to serve (optional)


  1. Place the butter into a large saucepan and add the onion and garlic. Cook gently until the onion is tender and very pale golden. Add the potato, wine, water and stock powder and bring to boil. Cover and simmer gently until the potato is cooked.  
  2. Mix the cake flour with a little of the milk and add to the saucepan with the remaining milk. Bring to boil stirring until smooth and thickened. Remove from heat and for the best texture, blend the mixture with a hand-held blender or in a food processor.
  3. To cook the broccoli, pour 1 litre of water into a saucepan and bring to boil. Add the broccoli and boil 6 – 8 minutes until just crisp tender. Drain, rinse with cold water, break into small florets and cut up the stem parts coarsely.  
  4. Add Feta cheese and broccoli to the soup mixture.