Tag Archives: Emeril Lagasse

Fabulous Cheesy Andouille & Broccoli Soup

Oh is this delish! I recreated this recipe from Emeril Lagasse’s recipe adding my special spicy yum touches to make it my own. Like Mac & Cheese, I like it very “cheesy” (taste that is) but classy enough to serve at dinner party. Serve it with  Romaine Salad and Sweet Southern Cornbread … another cold weather YUM recipe.

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Cheesy Andouille & Broccoli Soup

Ingredients

  • 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
  • 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • Pinch nutmeg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock or canned, low-sodium chicken broth
  • 1 (16-ounce) package frozen broccoli, thawed and separated
  • 1/2 cup heavy cream
  • 1 1/4 cups shredded sharp white Cheddar
  • 4 oz cubed Velveeta Cheese
  • 4 links Amylu Andouille Chicken Sausage (4 pre-cooked chopped)
  • Creole seasoning sprinkle to taste

* * *

  • Directions

    In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, Andouille, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic 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. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

    Add the cream and bring to bare simmer to heat through. Add the cheeses and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

    Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Chocolate-y Christmas Cafe au Lait

Chocolate-y Christmas Cafe au Lait

This is a take-off of sorts on Cafe Brulot, Hot Chocolate, and Cafe au Lait. Both the Cafe Brulot and Cafe au Lait are served in New Orleans, the Brulot after dinner, and au Lait with breakfast. Cafe Brulot consists of orange peel strips, cloves, cinnamon sticks, and sugar being ignited with liqueurs in a large bowl to which black coffee is added. Traditional cafe au lait is scalded milk and black coffee simultaneously poured into a cup or carafe. Both are served piping hot. And the chocolate added to this gives the coffee a definite hot chocolate twist, sure to please all age groups. For a stronger coffee flavor, add another 1/2 cup hot coffee to the mixture.

Prep Time:
10 min
Inactive Prep Time:
10 min
Cook Time:
6 min
Level:
Easy
Serves:
8 to 10 servings
 
This is a take-off of sorts on Cafe Brulot, Hot Chocolate, and Cafe au Lait. Both the Cafe Brulot and Cafe au Lait are served in New Orleans, the Brulot after dinner, and au Lait with breakfast. Cafe Brulot consists of orange peel strips, cloves, cinnamon sticks, and sugar being ignited with liqueurs in a large bowl to which black coffee is added. Traditional cafe au lait is scalded milk and black coffee simultaneously poured into a cup or carafe. Both are served piping hot. And the chocolate added to this gives the coffee a definite hot chocolate twist, sure to please all age groups. For a stronger coffee flavor, add another 1/2 cup hot coffee to the mixture.
 

1 1/2 cups whole milk
2/3 cup plus 1 teaspoon sugar
1/2 cup unsweetened Dutch-process cocoa powder
2 ( 2-inch) cinnamon sticks
1 strip orange peel, about 1/2 inch by 3 inches
10 whole cloves
2 to 2 1/2 cups hot brewed strong coffee
1/4 cup cold heavy cream
Ground cinnamon, for garnish
Cocoa, for garnish
 

In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.
Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.

Serve immediately.

Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril 
Episode: Christmas Morning Breakfast

 

 

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