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
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.
Make Ahead
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Aggregate Rating value: 2
Review Count: 1295
Worst Rating: 0
Best Rating: 5
Author Name: lwincanada
Review Body: Why is this recipe featured on the latest "The Dish" when 1200 people have rated it poorly? I've made it twice and won't again as it's flavourless.
Review Rating: 1
Date Published: 2016-09-12
Author Name: Marie Snyder
Review Body: We modified this slightly, replacing some of the water with chicken broth and adding about 1/2 cup of light cream. It was delicious.
Review Rating: 5
Date Published: 2018-01-14
