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 GRUYERE SOUP
From http://skinnygourmet.blogspot.com/2008/12/healthy-meets-indulgence-cheddar-and.html, but I added fat back in and made it lower carb by replacing the flour/skim milk with heavy cream. This looks amazing and I'm looking forward to trying it soon.
Provided by Abi Fae
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put the carrot (peeled but not chopped) and the cauliflower (also one big hunk) into a large pot with 2 cups of chicken broth. Bring the broth to a boil then reduce to a low boil. Add the broccoli and steam until the broccoli is al dente.
- Drain the broth into a liquid measuring cup. Add more chicken broth to increase the total volume to 3 cups. Remove the cauliflower and carrot (which should be well softened) and puree. Set aside.
- Add butter to a skillet, and saute diced onion, pepper flakes and garlic over medium low until softened and slightly carmelized. Add cream. Cook over medium for four minutes.
- Remove from heat. Stir in the reserved chicken broth. Return to heat over medium and bring to slow boil. Boil 1 minute then remove from heat. Stir in the vegetable puree. Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste.
BROCCOLI, GRUYèRE & CHORIZO SOUP
The spicy sausage and 'nutty' cheese in this recipe from reader Diony Van Eeckhout makes a satisfying and creamy soup - a warming treat for cold weather
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 52m
Number Of Ingredients 10
Steps:
- Dry-fry the mustard and fennel seeds over a medium heat until the mustard seeds start to pop. Using a pestle and mortar, grind the seeds to a fine powder.
- In a large saucepan, fry the chorizo (without any oil) for 4 mins over a medium heat until it releases its oils, then use a slotted spoon to transfer it to a plate and set aside.
- Add the oil to the pan and tip in the onion and garlic. Cook for 10 mins until the onion is softened. Stir in the ground spice mix and fry for a further 1 min, stirring continuously, before adding the broccoli and chicken stock. Bring the liquid to the boil, then put a lid on the pan, turn the heat to low and leave the soup to simmer for 5 mins or until the broccoli is tender.
- Blend the soup until completely smooth in a food processor, or with a stick blender, then stir in two-thirds of the gruyère and the cream. Season to taste. Spoon into bowls and top with the remaining cheese and the chorizo.
Nutrition Facts : Calories 392 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2 milligram of sodium
GRUYèRE & VEGETABLE SOUP
Roz Denny creates a delicously rich, wintry and cheesy soup - serve with a hunk of crusty bread
Provided by Good Food team
Categories Dinner, Soup
Time 55m
Number Of Ingredients 14
Steps:
- Wash and trim the leek, cut off and discard half the green top, then thinly slice. Peel and chop the carrot and potato into a small dice. Thinly slice the celery or fennel into bite-size sticks and dice the onion. The vegetables should all be of roughly the same size.
- Heat the butter and oil in a medium pan and gently sweat all the vegetables, except the broccoli, with the thyme leaves for about 10 minutes, stirring every now and then until softened, but not coloured.
- Add the flour to the pan and stir for a minute until it all becomes pasty, then slowly stir in the stock. Bring to the boil, stirring until thick then add the milk, season well and reduce to a simmer.
- Continue to simmer for 10 minutes, then add the broccoli florets and continue cooking for another 5 minutes or until the broccoli is just cooked. When ready to serve, stir in most of the parsley, then ladle the hot soup into four bowls. Scatter each serving with the cheese and remaining parsley, for your diners to stir in. The gruyère will melt into strings, which is all part of its charm.
Nutrition Facts : Calories 424 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.82 milligram of sodium
BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).
Provided by Jessie A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g
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#60-minutes-or-less #time-to-make #preparation #dietary #low-calorie #low-carb #low-in-something
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