Broccoli and Cheese Soup with Croutons

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Simple Soups

Picture of Broccoli and Cheese Soup with Croutons Recipe Photo: Broccoli and Cheese Soup with Croutons Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 10 min
Prep
10 min
Cook
1 hr 0 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
  • 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • Pinch nutmeg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock or canned, low-sodium chicken broth
  • 1 (16-ounce) package frozen broccoli, thawed and separated
  • 1/2 cup heavy cream
  • 1 1/4 cups shredded medium Cheddar
  • Croutons, for garnish, recipe follows

Directions

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.

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.)

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.

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

Croutons:

Preheat the oven to 400 degrees F.

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.

Yield: 1 cup

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Print Recipe

Wine Suggestion for This Recipe

Sauvignon Blanc

Sauvignon Blanc

Acidic, refreshing white wine

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Newest Ratings and Reviews

Read all 202 reviews

  • on January 26, 2012

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    Excellent!!!!!!!! Very easy to make and one the best broccoli and cheese soups I ever had!!!!!

    people found this review Helpful.
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  • on January 16, 2012

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    Very good. I am not a fan of Thyme, so we put in some Tarragon, and it was wonderful. The croutons were a fun and crunchy addition.

    people found this review Helpful.
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  • on January 04, 2012

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    Terrific! My picky husband loved it. I made a couple adjustments. I swapped buttermilk for the heavy cream to save some calories. I also added shallots with an onion in the beginning because my grocers was out of leeks. Would be amazing with a garnish of crispy pancetta. This is a win!!

    people found this review Helpful.
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