Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter , plus

  2. 2 tablespoons cold unsalted butter, cut into pieces

  3. 1 cup yellow onions or sliced leeks (white parts only, well rinsed)

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon freshly ground white pepper

  6. Pinch nutmeg

  7. 1/2 teaspoon minced garlic

  8. 1/2 teaspoon chopped fresh thyme leaves

  9. 3 tablespoons all-purpose flour

  10. 3 cups chicken stock or canned, low-sodium chicken broth

  11. 1 (16-ounce) package frozen broccoli , thawed and separated

  12. 1/2 cup heavy cream

  13. 1 1/4 cups shredded medium Cheddar

  14. Croutons, for garnish , recipe follows

  15. 1 cup 1/2 to 3/4-inch cubed French bread

  16. 2 tablespoons extra-virgin olive oil

  17. 1/4 teaspoon Essence or Creole seasoning, recipe follows

  18. 2 1/2 tablespoons paprika

  19. 2 tablespoons salt

  20. 2 tablespoons garlic powder

  21. 1 tablespoon black pepper

  22. 1 tablespoon onion powder

  23. 1 tablespoon cayenne pepper

  24. 1 tablespoon dried oregano

  25. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.)

  3. 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.

  4. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

  5. Preheat the oven to 400 degrees F.

  6. 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.

  7. Yield: 1 cup Combine all ingredients thoroughly.

  8. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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