It is that time of year again - soup!!! Mmm, how I love soups, stews, and chili.
This weekend I pulled a recipe out of an old Food and Wine magazine - Creamy Broccoli Soup with Cheddar Crisps.
Now if I would have read the soup recipe before putting in in my recipe file, I never would have chosen it. Onion, celery, garlic, broccoli, and water...that's it. Not even salt and pepper? That sounds like the blandest soup ever. So of course I changed it up and came up with the following:
- 2 tbsp olive oil
- 1/2 white onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 3 heads of broccoli, chopped into florets
- 6 c vegetable broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/4 c heavy cream
- Heat olive oil in a soup pot
- Add onions, garlic, and celery. Saute until soft, about 7 minutes.
- Add broccoli and broth; bring to a simmer until broccoli is tender, about 15 minutes.
- Transfer everything to a blender (in batches) and puree until smooth.
- Return to the pot and season with the salt, black pepper, and white pepper.
- Add cream and bring to a slow simmer. Serve with cheddar crisps.
Crispy little wafers of cheddar to garnish the soup - sounds good to me. But again, the Food and Wine recipe was way off. The directions say to bake them on 400 for 18 minutes... I put a tray in the oven and set my timer to check them in 9 minutes. After only 9 minutes, half of the advised cooking time, the crisps were black.
So I tried again - 7 minutes is the magic time.
What I liked about these crisps was how they harden as they cool, so you can form them into different shapes.
I'd love to use these as a cup for a small salad by pushing them around a mug or cup, but with Parmesan like these crisps I made once to garnish mashed potatoes.
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