Emerils Broccoli And Gruyere Soup Food

EMERIL'S BROCCOLI AND GRUYERE SOUP

Steps:

• 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.
• 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.
• 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.
• 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.

BROCCOLI AND CHEESE SOUP WITH CROUTONS

Steps:

• In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
• Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
• Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
• Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
• Preheat the oven to 400 degrees F.
• Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

HEALTHIFIED BROCCOLI CHEDDAR SOUP

Steps:

• Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
• Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
• Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

EMERIL'S BROCCOLI AND GRUYERE SOUP

Steps:

• 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. Saute 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. Bring the soup to a boil, reduce heat and cover. Simmer for 30 minutes, or until vegetables are tender. Remove the cover, add the cream and simmer another 10 minutes. With a hand held blender, puree the soup. 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. Combine all ingredients thoroughly and store in an airtight jar or container.

BROCCOLI, GRUYèRE & CHORIZO SOUP

Steps:

• Dry-fry the mustard and fennel seeds over a medium heat until the mustard seeds start to pop. Using a pestle and mortar, grind the seeds to a fine powder.
• In a large saucepan, fry the chorizo (without any oil) for 4 mins over a medium heat until it releases its oils, then use a slotted spoon to transfer it to a plate and set aside.
• Add the oil to the pan and tip in the onion and garlic. Cook for 10 mins until the onion is softened. Stir in the ground spice mix and fry for a further 1 min, stirring continuously, before adding the broccoli and chicken stock. Bring the liquid to the boil, then put a lid on the pan, turn the heat to low and leave the soup to simmer for 5 mins or until the broccoli is tender.
• Blend the soup until completely smooth in a food processor, or with a stick blender, then stir in two-thirds of the gruyère and the cream. Season to taste. Spoon into bowls and top with the remaining cheese and the chorizo.

BROCCOLI CHEDDAR SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

CHEESE BROCCOLI SOUP

Steps:

• In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

EMERIL'S BROCCOLI AND CHEESE SOUP WITH CROUTONS

Steps:

• In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
• Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
• Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons butter, stirring to blend.
• Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
• Croutons:
• 1 cup 1/2 to 3/4-inch cubed French bread
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon Essence or Creole seasoning, recipe follows
• Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.