Best Emerils Broccoli And Gruyere Soup Recipes

EMERIL'S BROCCOLI AND GRUYERE SOUP

Emeril's Broccoli and Gruyere Soup image

As the title says this is Emeril's recipe for cream of broccoli soup. I have made it many times and it is my favorite.

Provided by mpk911lady

Categories Very Low Carbs

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 cup onion, chopped
1/2 cup carrot, cut into rounds
salt
cayenne pepper
3 cups broccoli florets
2 quarts water
fresh ground black pepper
1 cup heavy cream
2 cups gruyere cheese, grated
creole seasoning

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 & CHORIZO SOUP

Broccoli, gruyère & chorizo soup image

The spicy sausage and 'nutty' cheese in this recipe from reader Diony Van Eeckhout makes a satisfying and creamy soup - a warming treat for cold weather

Provided by Good Food team

Categories Lunch, Soup, Supper

Time 52m

Number Of Ingredients 10

Ingredients

1 tbsp yellow mustard seeds
1 tbsp fennel seeds
150g chorizo , skin removed, cut into cubes
1 tbsp rapeseed oil
1 onion , chopped
2 garlic cloves , chopped
1 ½l chicken stock
2 heads of broccoli (approx 800g), cut into florets
150g gruyère , grated
3 tbsp double cream

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.

Nutrition Facts : Calories 392 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2 milligram of sodium