Best Broccoli Gruyere Recipes

BROCCOLI, GRUYèRE & CHORIZO SOUP

Steps:

• Dry-fry the mustard and fennel seeds over a medium heat until the mustard seeds start to pop. Using a pestle and mortar, grind the seeds to a fine powder.
• In a large saucepan, fry the chorizo (without any oil) for 4 mins over a medium heat until it releases its oils, then use a slotted spoon to transfer it to a plate and set aside.
• Add the oil to the pan and tip in the onion and garlic. Cook for 10 mins until the onion is softened. Stir in the ground spice mix and fry for a further 1 min, stirring continuously, before adding the broccoli and chicken stock. Bring the liquid to the boil, then put a lid on the pan, turn the heat to low and leave the soup to simmer for 5 mins or until the broccoli is tender.
• Blend the soup until completely smooth in a food processor, or with a stick blender, then stir in two-thirds of the gruyère and the cream. Season to taste. Spoon into bowls and top with the remaining cheese and the chorizo.

EMERIL'S BROCCOLI AND GRUYERE SOUP

Steps:

• 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 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, 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.

BROCCOLI, GRUYèRE AND CHORIZO SOUP

Steps:

• Dry-roast the mustard and fennel seeds over medium heat until the mustard seeds start to pop. Using a mortar and pestle, grind to a fine powder.
• In a medium to large saucepan, fry the cubed chorizo (without using any additional oi/butter) for 4 minutes over medium heat until coloured and releasing their wonderfully fragrant oil.
• Add the tbsp of oil, give it a moment to heat up and add the onion and garlic. Sauté for 3 minutes until just starting to brown.
• Add mustard/fennel powder, mix well and fry for another minute (stirring continuously).
• Add broccoli and chicken stock. Up the heat and bring to a boil.
• Pop a lid on, turn down the heat to low and let simmer for 20 minutes.
• Blend the soup well using a handheld mixer/blender before adding the Gruyère, cream and chorizo. Stir well.

BROCCOLI GRUYERE SOUP

Steps:

• Put the carrot (peeled but not chopped) and the cauliflower (also one big hunk) into a large pot with 2 cups of chicken broth. Bring the broth to a boil then reduce to a low boil. Add the broccoli and steam until the broccoli is al dente.
• Drain the broth into a liquid measuring cup. Add more chicken broth to increase the total volume to 3 cups. Remove the cauliflower and carrot (which should be well softened) and puree. Set aside.
• Add butter to a skillet, and saute diced onion, pepper flakes and garlic over medium low until softened and slightly carmelized. Add cream. Cook over medium for four minutes.
• Remove from heat. Stir in the reserved chicken broth. Return to heat over medium and bring to slow boil. Boil 1 minute then remove from heat. Stir in the vegetable puree. Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste.

EMERIL'S BROCCOLI AND GRUYERE SOUP

Steps:

• 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. Combine all ingredients thoroughly and store in an airtight jar or container.

BROCCOLI GRUYERE SOUP WITH TORN GARLIC CROUTONS

Steps:

• SOUP: Heat butter and 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot.
• Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften.
• Add the cubed potato and garlic. Saute briefly until the garlic is fragrant.
• Add the chicken or vegetable broth and the 2 heads of broccoli with some of the stem. Bring to a boil.
• Cover slightly, reduce heat to medium-low and simmer 20 minutes or until all the vegetables are tender.
• MEANWHILE: Preheat oven to 400 degrees. Place remaining broccoli florets on a baking sheet. Drizzle with remaining olive oil and season to taste with salt and black pepper.
• Roast the broccoli florets for 10 minutes or until lightly browned.
• Add the heavy cream to the soup along with the cheese. Puree with an immersion blender until smooth.
• CROUTONS: Place torn bread on a baking sheet. Drizzle with olive oil and melted butter. Sprinkle with garlic powder and salt and black pepper, to taste.
• Bake for 10-12 minutes or until golden and crispy on the outside.
• Serve the soup topped with additional cheese if desired, roasted broccoli florets and croutons.

BROCCOLI AND GRUYERE GRATIN

Steps:

• 1. Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl. 2. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli. 3. Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving. By Kate Merker, November 2009

BROCCOLI GRUYERE

Steps:

• preheat oven to 375.
• Fill lg saucepan with 1" water and steam broccoli.
• Melt butter and add flour and milk with wisk, simmer til thick.
• remove from heat.
• add 1 cup of the cheese and the salt and pepper.
• toss with the broccoli.
• put in a baking dish.
• sprinkle the remaining cheese on top.
• bake at 375 for 35-40 minutes.