Emeril's Broccoli And Cheese Soup With Croutons

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons unsalted butter, cut into pieces
• 1 cup yellow onions ( parts only) or 1 cup leek, sliced ( parts only)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch nutmeg
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon thyme, chopped (fresh)
• 3 cups chicken stock or 3 cups broth
• 16 ounces frozen broccoli, thawed
• 1/2 cup heavy cream
• 1 1/4 cups shredded cheddar cheese
• crouton (to garnish, recipe follows)

Recipe

• 1 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.
• 2 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.)
• 3 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 butter, stirring to blend.
• 4 remove from the heat and ladle the soup into bowls. sprinkle croutons over the top of the soup and serve immediately.
• 5 croutons:
• 6 1 cup 1/2 to 3/4-inch cubed french bread
• 7 2 tablespoons extra-virgin olive oil
• 8 1/4 teaspoon essence or creole seasoning, recipe follows
• 9 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.
• 10 emeril's essence creole seasoning (also referred to as bayou blast):
• 11 2 1/2 tablespoons paprika
• 12 2 tablespoons salt
• 13 2 tablespoons garlic powder
• 14 1 tablespoon black pepper
• 15 1 tablespoon onion powder
• 16 1 tablespoon cayenne pepper
• 17 1 tablespoon dried oregano
• 18 1 tablespoon dried thyme
• 19 combine all ingredients thoroughly.