BROCCOLI AND GRUYERE SOUP 3 tablespoons olive oil 1 cup onions, chopped 1/2 cup carrots in rounds, sliced 1/2 cup celery, chopped Salt, to taste Cayenne pepper, to taste 3 cups broccoli florets 2 quarts water Freshly ground black pepper, to taste 1 cup heavy cream 2 cups gruyere cheese, grated Creole seasoning 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, sauté for 5 minutes, or until they begin to soften. Add broccoli and sauté for 3 more 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 another 10 minutes. With a hand held blender, puree the soup. Add 1 1/2 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.
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