Broccoli Soup Recipe
- 2 tablespoons extra-virgin olive oil
- 1/2 white onion, chopped
- 3 celery ribs, sliced crosswise
- 1 garlic clove, minced
- 1 1/2 lbs broccoli, cut into florets
- 3 1/2 cups water (or 1 cup stock and 2 1/2 cups water)
- Pinch of fresh pepper
- Copious amount salt
- Dash of cream
- Cheddar Crisps (recipe follows)
- 4 ounces (1 cup) coarsely shredded cheddar cheese
- Heat the olive oil in a large saucepan. Add the onion, celery, and garlic and cook over medium heat until soft, about 7 minutes. Add the broccoli, water, and stock, if using, and bring to a boil. Simmer 10 minutes, or until broccoli is tender. Working in batches, transfer the contents of the saucepan to a blender and puree until smooth. Return to saucepan and reheat to desired temperature. Season with pepper and salt. Stir in cream, if using. Serve with Cheddar Crisps.
- Preheat oven to 350u0b0 and line a baking sheet with parchment paper. Arrange the cheese in 8 2-inch circles. Bake until dark gold in color, about 10 to 15 minutes. Allow to cool before removing from sheet.
extravirgin olive oil, white onion, celery, garlic, broccoli, water, pepper, copious amount salt, cream, cheddar crisps, cheddar cheese
Taken from www.seriouseats.com/recipes/2008/01/broccoli-soup-with-cheddar-crisps-recipe.html (may not work)