Broccoli and Cheese Soup with Croutons
Original recipe by Emeril Lagasse
Adapted recipe by Kitchen Groovy
3 T unsalted butter, plus 2 T cold unsalted butter, cut into pieces
1/2 small white onion, chopped
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
Pinch nutmeg
1/2 tsp. minced garlic
1/2 tsp. dried thyme (you can use fresh, I just didn't have any on hand)
3 T all-purpose flour
3 C chicken stock
1 (16 oz) package frozed broccoli, thawed and separated
1/2 heavy cream
1 1/4 C shredded medium Cheddar
Croutons, for garnish, recipe follows
1. In a medium pot, melt the 3 T butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme and 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 blendor 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 T cold butter, stirring to blend.
Remove from the heat and ladle the soup into the bowls. Sprinkle croutons over the top of the soup and serve immediately.
Croutons:
1 C - 1/2" to 3/4" cubed Artisan bread - I think you can use any kind
2 T extra virgin olive oil
1/4 tsp. paprika
Preheat oven to 400 degrees. Toss all ingredients together and spread evenly on a baking sheet. Bake, stirring twice, for about 6 minutes, until light golden brown on top. Remove from the oven and cool slightly before serving.