Broccoli Gruyère Chorizo Soup Recipes

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EMERIL'S BROCCOLI AND GRUYERE SOUP



Emeril's Broccoli and Gruyere Soup image

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

3 tablespoons olive oil
1 cup onion, chopped
1/2 cup carrot, cut into rounds
salt
cayenne pepper
3 cups broccoli florets
2 quarts water
fresh ground black pepper
1 cup heavy cream
2 cups gruyere cheese, grated
creole seasoning

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



Broccoli Gruyere Soup image

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

1/3 head cauliflower
1/2 carrot
1 1/4 lbs broccoli
3 cups chicken broth
6 ounces yellow sweet onions
1 1/2 tablespoons unsalted butter
2 garlic cloves
1/8 teaspoon dried red pepper flakes (preferably chipotle)
1/2 cup heavy cream
6 1/2 ounces extra-sharp cheddar cheese
3 1/2 ounces gruyere
1/4 teaspoon salt
fresh ground black pepper

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.

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