Creamy Broccoli Soup with Cheddar Crisps
- Recipe by Barbara Lynch
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.
- TOTAL TIME: 30 MIN
- SERVINGS: 4
- Fast
- Make-Ahead
- Vegetarian
Recipe
Ingredients
- 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
Directions
- 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.
Make Ahead
-
The broccoli soup can be refrigerated overnight.
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User Reviews

(Average Rating)
I thought the recipe was simple to make and delicious as is!
Posted by: mamakitkat on March 29, 2008
Posted by: mamakitkat on March 29, 2008
I hat to report that I have to agree with my normally-broccoli-loving daughter: "BLECH!" This was a terrible soup. I even tried to make it with a combination of chicken stock, milk and water to add some flavor and it did not help. Very disappointing. Would not recommend for any reason.
Posted by: halzprice on February 26, 2008
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- From Chefs’ $30 Challenge: Barbara Lynch
- Published February 2008
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