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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

Barbara Lynch
February 2008

Gallery

Credit: © Marcus Nilsson

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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