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Broccoli and Cheese Soup with Croutons (Emeril Lagasse) Recipe

Broccoli and Cheese Soup with Croutons (Emeril Lagasse) Recipe

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Broccoli and Cheese Soup with Croutons (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp unsalted butter
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 tsp salt
1/4 tsp freshly ground white pepper
pinch nutmeg
1/2 tsp minced garlic
1/2 tsp chopped fresh thyme leaves
3 tbsp all-purpose flour
3 cups chicken stock or canned
1 (16-oz) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium cheddar
croutons, for garnish , recipe follows
1 cup 1/2 to 3/4-inch cubed french bread
2 tbsp extra-virgin olive oil
1/4 tsp essence or creole seasoning , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

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):
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	777.37 Kcal (3255 kJ)
Calories from fat	369.2 Kcal
		% Daily Value*
Total Fat	41.02g	63%
Cholesterol	94.05mg	31%
Sodium	4578.45mg	191%
Potassium	657.51mg	14%
Total Carbs	74.31g	25%
Sugars	8.78g	35%
Dietary Fiber	7.22g	29%
Protein	30.34g	61%
Vitamin C	10.5mg	17%
Vitamin A	0.4mg	15%
Iron	6.3mg	35%
Calcium	373.7mg	37%

Amount Per 100 g
Calories	211.11 Kcal (884 kJ)
Calories from fat	100.26 Kcal
		% Daily Value*
Total Fat	11.14g	63%
Cholesterol	25.54mg	31%
Sodium	1243.36mg	191%
Potassium	178.56mg	14%
Total Carbs	20.18g	25%
Sugars	2.38g	35%
Dietary Fiber	1.96g	29%
Protein	8.24g	61%
Vitamin C	2.9mg	17%
Vitamin A	0.1mg	15%
Iron	1.7mg	35%
Calcium	101.5mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.