Best 4 Emerils Broccoli And Cheese Soup With Croutons Recipes
Indulge in a creamy and comforting culinary experience with Emeril's Broccoli and Cheese Soup, a delectable soup that exudes richness and flavor. This classic soup is crafted with fresh broccoli florets, a medley of cheeses, and a hint of spice, resulting in a velvety texture that warms the soul. Paired with golden-brown croutons, this soup transforms into a symphony of flavors and textures, making it an ideal choice for cozy gatherings or a quick and satisfying meal. Discover the culinary magic of Emeril's Broccoli and Cheese Soup and embark on a delightful journey of tastes and aromas.
In addition to the classic Broccoli and Cheese Soup, this article presents a tantalizing collection of soup recipes that cater to diverse preferences and dietary needs. Dive into the vibrant flavors of Roasted Red Pepper and Tomato Soup, a vibrant and flavorful soup that bursts with the sweetness of roasted red peppers and the tanginess of tomatoes. For a lighter and refreshing option, try the chilled Cucumber-Avocado Soup, a cool and creamy soup that combines the coolness of cucumbers with the richness of avocados, creating a refreshing and nutritious dish.
For those seeking a hearty and comforting soup, the hearty Beef and Barley Soup is a must-try. This classic soup is brimming with tender beef, hearty barley, and a medley of vegetables, resulting in a robust and flavorful broth that is sure to satisfy even the heartiest appetites. Last but not least, the flavorful Minestrone Soup offers a delightful combination of vegetables, beans, and pasta in a rich and flavorful broth, making it a wholesome and satisfying meal.
With this diverse collection of soup recipes, you'll find the perfect soup for any occasion, whether it's a cozy dinner, a quick lunch, or a refreshing snack. Embark on a culinary journey and explore the delightful flavors and textures these soups have to offer.
BROCCOLI AND CHEESE SOUP WITH CROUTONS
Steps:
- 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.
- 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.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
EMERIL'S BROCCOLI AND GRUYERE SOUP
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
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 AND CHEESE SOUP W/CROUTONS
Steps:
- 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. To make 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
BROCCOLI SOUP WITH CRISPY CROUTONS & GOAT'S CHEESE
For an ideal lunch or starter, try this warming broccoli soup
Provided by Sara Buenfeld
Categories Lunch, Snack, Soup, Supper
Time 50m
Yield Enough for 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas 6/fan 190C. Put the bread in a bowl and add the oil and a little salt. Mix well to coat the bread, then tip onto a baking tray. Bake for 10-12 minutes until crunchy and golden.
- Meanwhile, chop the broccoli stalks and florets, but keep them separate. Melt the butter in a pan, then add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.
- Take out about four ladles of broccoli, then blend the rest in a food processor or with a hand blender, until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days or you can cool and freeze it and keep the croutons in a plastic food bag.)
- To serve, reheat if necessary and scatter with the croutons and goat's cheese.
Nutrition Facts : Calories 435 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.99 milligram of sodium
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
- Don't be afraid to experiment with different cheeses. There are many different types of cheese that can be used in broccoli and cheese soup, so feel free to try different ones until you find one that you like.
- Make sure the soup is thick and creamy. The best way to do this is to use a roux, which is a mixture of butter and flour.
- Season the soup to taste. This means adding salt, pepper, and any other spices that you like.
- Serve the soup hot with a side of croutons. This is the perfect way to enjoy a bowl of broccoli and cheese soup.
Conclusion:
Emeril's Broccoli and Cheese Soup with Croutons is a delicious and comforting dish that is perfect for a cold winter day. The soup is made with fresh broccoli, sharp cheddar cheese, and a creamy sauce. It is then topped with crispy croutons and served hot. This soup is sure to be a hit with your family and friends.
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