Broccoli and Cheese Soup

Chef Emeril Lagasse

 
 

Yield: 1½ quarts, 4 to 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1½ cups thinly sliced yellow onions
  • 1 tablespoon sliced garlic
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 5 cups chicken stock or canned,low-sodium, chicken broth
  • 4 cups broccoli florets
  • 1½ cups (6 ounces) shredded medium sharp cheddar cheese
  • Simple Croutons for garnish (optional)

Directions:

1. Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Sauté until the onions are soft and translucent, 4 to 5 minutes.

2. Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.

3. Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending (see Note).

4. Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.

Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

Recipe Courtesy Emeril Lagasse, Emeril 20-4-60 Fresh Food Fast, HarperStudio Publishers, New York, 2009, Courtesy Martha Stewart Living Omnimedia, Inc.

 

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