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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

1996 Best New Chef Barbara Lynch
Barbara Lynch
February 2008

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Credit: © Marcus Nilsson

Recipe Summary test

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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