Thank you, Emeril for the broccoli and gruyere cheese soup. Here's the recipe for all you wanna-be great cooks out there:
3 tablespoons olive oil 1 cup onions, chopped ½ cup carrots, cut into rounds ½ cup celery, chopped Salt Cayenne pepper 3 cups broccoli florets 2 quarts water Freshly ground black pepper 1 cup heavy cream 2 cups Gruyere cheese, grated Creole seasoning (Essence), recipe follows
Directions: 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. Saute for 5 minutes, or until they begin to soften. Add broccoli and saute for 3 minutes. Add water and season with salt and freshly ground black pepper. Bring the soup to a boil, reduce heat and cover. Simmer for 30 minutes, or until vegetables are tender. Remove the cover, add the cream, and simmer 10 minutes. With a hand-held blender, puree the soup. Add 1½ 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 -- not in a cheater bread bowl!