Emeril's Broccoli and Gruyere Soup |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
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As the title says this is Emeril's recipe for cream of broccoli soup. I have made it many times and it is my favorite. Ingredients:
3 tablespoons olive oil |
1 cup onion, chopped |
1/2 cup carrot, cut into rounds |
salt |
cayenne pepper |
3 cups broccoli florets |
2 quarts water |
fresh ground black pepper |
1 cup heavy cream |
2 cups gruyere cheese, grated |
creole seasoning |
Directions:
1. In a large saucepan, over medium heat, heat the olive oil. When the oil is hot, add the onions, carrots and celery. Season with salt and cayenne pepper.
2. Sauté for 5 minutes, or until they begin to soften. Add broccoli and saute for 3 more minutes. Add water and season with salt and freshly ground black pepper.
3. Bring the soup to a boil reduce heat and cover, add the cream and simmer another 10 minutes. With a hand held blender, puree the soup.
4. Add 1 1/2 cups of the Gruyere cheese. Stir until the cheese is melted. Check for seasoning. Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning. Serve with crusty bread.
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