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. Click here.
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