Emeril's Broccoli and Gruyere Soup

• 3 tablespoons olive oil
• 1 cup onions, chopped
• 1/2 cup carrots, cut into rounds
• 1/2 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
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a large saucepan, over medium heat, heat the olive oil.
2. When the oil is hot, add the onions, carrots and celery.
3. Season with salt and cayenne pepper.
4. Saute for 5 minutes, or until they begin to soften.
5. Add broccoli and saute for 3 more minutes.
6. Add water and season with salt and freshly ground black pepper.
7. Bring the soup to a boil, reduce heat and cover.
8. Simmer for 30 minutes, or until vegetables are tender.
9. Remove the cover, add the cream and simmer another 10 minutes.
10. With a hand held blender, puree the soup.
11. Add 1 1/2 cups of the gruyere cheese.
12. Stir until the cheese is melted.
13. Check for seasoning.
14. Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning.
15. Serve with crusty bread.
16. Combine all ingredients thoroughly and store in an airtight jar or container.
17. Yield: about 2/3 cup

olive oil, onions, carrots, celery, salt, cayenne pepper, broccoli florets, water, freshly ground black pepper, heavy cream, gruyere cheese, follows, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-broccoli-and-gruyere-soup-recipe.html (may not work)