Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 1 cup 62g / 2 1/5oz Chopped onions

  3. 1/2 cup 55g / 1.9oz Sliced carrots in rounds

  4. 1/2 cup 55g / 1.9oz Chopped celery

  5. Salt - to taste

  6. Cayenne pepper - to taste

  7. 3 cups 438g / 15oz Broccoli florets

  8. 2 Water

  9. Freshly-ground black pepper - to taste

  10. 1 cup 237ml Heavy cream

  11. 2 cups 292g / 10oz Grated Gruyere cheese

  12. Creole Seasoning (Essence) - seeNote

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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.

  5. Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning. Serve with crusty bread.

  6. This recipe yields 6 servings.


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