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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