We had this tonight with a salad.
3 Tablespoons butter, plus 2 Tablespoons cold butter, cut into pieces
1 cup yellow onion, choppedj
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg (it said pinch so I'm guessing here)
3 cloves minced garlic
1/2 teaspoon thyme
3 Tablespoons all-purpose flour
2 cups chicken stock or broth
2 cups fresh broccoli chopped or 1 (16 oz) package frozen thawed and separated
1/2 cup heavy cream
1 1/4 cup shredded cheddar cheese
Croutons for garnish, recipe follows
In a medium pot, melt the 3 Tbsp. butter over med-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring until soft, 3 minutes. Add the garlic and 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 or use a blender. Return mixture to pot.
Add the cream and bring to a bare simmer to heat through. Add the cheese and cook over low heat, stirring until melted. Add the remaining 2 Tbsp. cold butter, stirring to blend. Leave on low simmer.
1-2 cup of 1/2 to 3/4 inch cubed French bread
2 Tbsp. olive oil
1/4 tsp Essence or Creole seasoning (recipe below)
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 6-9 minutes. Remove from oven and cool.
Essence of Emeril:
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme
Combine all ingredients and store in airtight container, enough for several dishes/recipes!
Ladle soup into bowls and garnish with croutons.