Creamy Broccoli Soup with Cheddar Crisps

Creamy Broccoli Soup with Cheddar Crisps

Adapted from Food&Wine

Ingredients

Serves 4

Broccoli Soup

1 ½ lbs / 680 gr broccoli, cut into florets

2 tablespoons olive oil

½ white onion, chopped

3 small celery ribs, strings removed and very thinly sliced

1 garlic clove, minced

2 ½ cups / 625 ml vegetable broth

1 teaspoon fine grain salt

Freshly ground pepper to taste

1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)

Cheddar Crisps

1 cup / 4 oz / 113 gr sharp cheddar cheese, shredded

Directions

Broccoli soup

Heat the olive oil in a large saucepan over medium-high heat. Add onion, celery, garlic, and cook, stirring every now and then, until softened, about 7 minutes.

Add broccoli florets, broth, and bring to a boil. Reduce to a simmer and cook until the broccoli florets are tender, about 15 minutes. Add coconut milk, give a good stir and cook for further 5 minutes.

Using an immersion blender puree the soup until smooth (alternatively transfer to a blender and puree in batches.)

Season with salt and pepper.

If the soup is too thick add a bit of water; if instead it’s too thin cook until it reaches the desired consistency.

Serve warm with the cheddar crisps.

Cheddar crisps

Preheat oven to 350°F (180°C) and place a rack in the middle.

Line a baking sheet with parchment paper. Sprinkle the shredded cheddar on the lined baking sheet in eight 2-inch rounds.

Bake for 10 to 15 minutes, until golden brown.

Blot the crisps with paper towels and let harden (they’ll harder as they cool.)