Broccoli And Leek Soup With Croutons And Sour Cream Recipes

SIMPLE BROCCOLI SOUP WITH CHEDDAR CROUTONS

Steps:

• Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (See footnote for broiler instructions.)
• Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
• Puree broccoli mixture using an immersion blender until soup is smooth.
• Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.

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.

BROCCOLI-LEEK SOUP

Steps:

• To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.
• Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.
• In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium heat. Season with salt and white pepper. Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately. Serves 4.

BROCCOLI AND LEEK SOUP WITH CROUTONS (LOW FAT)

Steps:

• Preaheat oven to 200degC. Place the bread cubes on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 mins or until golden.
• Meanwhile, heat a large saucepan over medium heat and spray with olive oil spray.
• Add the leek. Cook, stirring occasionally, for 5 mins or until soft. Add the garlic and cook for 30 seconds, until aromatic.
• Add the potato and stock. Bring to the boil then reduce heat to low and simmer for 10 minutes.
• Add the broccoli and simmer for 5 mins or until the broccoli is tender.
• Set aside to cool slightly.
• Place the mixture into a blender along with the parsley and basil and blend until smooth.
• Transfer the soup to a clean saucepan and stir over med-low heat until heated through.
• Ladle soup among serving bowls and top with sour cream and croutons, season with salt and pepper and serve.