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!
What could I, a mere child of 8, enter in a throwdown. My pesky split pea soup? Hmmm ... Aunt Carrie won't eat it. I'll lose votes there. What should I enter?
Has to be something that can be eaten with a spoon ...
WAIT A DOGGONE MINUTE! Problem solved!
So all you great chefs out there. Let me ask you this: ARE YOU READY FOR A THROWDOWN?!
That was the little one. The next one was bigger --
