Broccoli and Cheese Soup with Croutons

Filed under Soups

Recipe courtesy Emeril Lagasse. The croutons use Emeril's Essence Creole Seasoning (its own recipe).

Ingredients

  • 5 tbsp Unsalted butter, 3 tablespoons, plus 2 tablespoons cold, cut into pieces
  • 1 cup Yellow onion, or sliced leeks (white parts only, well rinsed)
  • 1/2 tsp Salt
  • 1/4 tsp White pepper, freshly ground
  • 1 pinch Nutmeg
  • 1/2 tsp Garlic, minced
  • 1/2 tsp Thyme, fresh leaves, chopped
  • 3 tbsp Flour, all-purpose
  • 3 cup Chicken stock, or low-sodium broth
  • 16 oz Broccoli, frozen, thawed and separated
  • 1/2 cup Heavy cream
  • 1 1/4 cup Cheddar, medium, shredded
  • 1 cup Bread, French, 1/2- to 3/4-inch cubes, for the croutons
  • 2 tbsp Olive oil, extra-virgin, for the croutons
  • 1/4 tsp Creole seasoning, Emeril's Essence, for the croutons

Directions

  1. Croutons: preheat the oven to 400 degrees F. Toss the bread with the oil and Essence, spread on a small baking sheet and bake, stirring twice, until light golden, about 6 minutes. Cool slightly.
  2. Melt the 3 tablespoons butter in a medium pot over medium-high heat. Cook the onions with the salt, pepper and nutmeg until soft, 3 minutes. Add the garlic and thyme for 20 seconds.
  3. Add the flour and cook, stirring, 2 minutes. Slowly whisk in the stock and bring to a boil, then simmer until thickened, about 5 minutes. Add the broccoli and cook until tender, 10 minutes.
  4. Puree with an immersion blender (or in batches in a blender).
  5. Add the cream and bring to a bare simmer. Stir in the cheese over low heat until melted, then the cold butter. Serve sprinkled with croutons.