Broccoli Gruyere Soup With Torn Garlic Croutons Recipes

BROCCOLI GRUYERE SOUP

Steps:

• Put the carrot (peeled but not chopped) and the cauliflower (also one big hunk) into a large pot with 2 cups of chicken broth. Bring the broth to a boil then reduce to a low boil. Add the broccoli and steam until the broccoli is al dente.
• Drain the broth into a liquid measuring cup. Add more chicken broth to increase the total volume to 3 cups. Remove the cauliflower and carrot (which should be well softened) and puree. Set aside.
• Add butter to a skillet, and saute diced onion, pepper flakes and garlic over medium low until softened and slightly carmelized. Add cream. Cook over medium for four minutes.
• Remove from heat. Stir in the reserved chicken broth. Return to heat over medium and bring to slow boil. Boil 1 minute then remove from heat. Stir in the vegetable puree. Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste.

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Steps:

• make soup
• Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until tender, about 10 minutes. Add the broth, squash, and herbs. Bring to a boil, reduce the heat, cover, and simmer until the squash is very tender, about 20 minutes.
• Working in batches, purée the soup in a blender. Return the soup to the pot. Stir in the cream and sugar. Bring to a simmer and season with salt and pepper.
• make croutons and serve soup
• Preheat the broiler. Butter one side of each bread slice. Arrange the slices, buttered side up on a baking sheet. Broil until golden, about 1 minute. Turn over; sprinkle with cheese, then thyme and sage. Sprinkle with salt and pepper. Broil until the cheese melts, about 1 minute.
• Ladle the soup into bowls. Top each with croutons and serve.
• do ahead
• The SOUP can be made 1 day ahead. Chill. Rewarm over medium heat before serving.