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    Emeril's Broccoli and Gruyere Soup


    Source of Recipe


    Emeril Lagassee

    List of Ingredients




    · 3 tablespoons olive oil
    · 1 cup onions, chopped
    · 1/2 cup carrots, cut into rounds
    · 1/2 cup celery, chopped
    · Salt
    · Cayenne pepper
    · 3 cups broccoli florets
    · 2 quarts water
    · Freshly ground black pepper
    · 1 cup heavy cream
    · 2 cups Gruyere cheese, grated
    · Creole seasoning

    Recipe



    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 sauté 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. Yield: 6 servings

 

 

 


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