For an ingenious twist on the classic combination of broccoli and melted cheddar, Barbara Lynch serves a warming broccoli soup with cheddar crisps. Try making the crisps with Mimolette, an orange-hued semihard cheese from France, which has a milder, nuttier flavor than cheddar. The soup is equally good with cauliflower or celery root in place of the broccoli.
More Warming Soups
2 tablespoons extra-virgin olive oil
1/2 large white onion, chopped
3 small celery ribs, thinly sliced (1 cup)
1 garlic clove, minced
1 1/2 pounds broccoli, cut into florets
3 1/2 cups water
Salt and freshly ground pepper
Cheddar Crisps, for serving
How to Make It
In a large saucepan, heat the olive oil. Add the onion, celery and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
Add the broccoli and water to the saucepan and bring to a boil. Simmer over moderate heat until the broccoli is tender, about 10 minutes.
Transfer the contents of the saucepan to a blender and puree until smooth. Season the soup with salt and pepper and serve with the Cheddar Crisps.
The broccoli soup can be refrigerated overnight.
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