Emeril's Broccoli And Gruyere Soup

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Sliced carrots in rounds
1/2 cup	55g / 1.9oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
3 cups	438g / 15oz	Broccoli florets
2		Water
		Freshly-ground black pepper - to taste
1 cup	237ml	Heavy cream
2 cups	292g / 10oz	Grated Gruyere cheese
		Creole Seasoning (Essence) - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D05) - from the TV FOOD - NETWORK

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