Broccoli and Cheese Soup.

Let it snow, let it snow..let it..Ok enough of snow.  I don’t least want to pretend  as if I welcome snow with utmost burst of energy and enthusiasm , no way But cooking a warm soup recipe of  Emeril lagasse..Yes I so love it.  If You are familiar with his recipes then you must already know that he loves garlic butter and extra hot peppers. Here is his recipe with few changes added with my Indian tang. Recipe follows:

• 4 tbsp olive oil.
• 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground  black pepper
• Pinch clove powder, ¼ tsp (or more) cayenne pepper or red chili powder.
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chopped fresh thyme leaves or parsley  
• 3 tablespoons all purpose flour.
• 3 cups chicken stock or canned, low-sodium Chicken broth OR vegetable broth
• 1 (16-ounce) package frozen broccoli  thawed and separated
• 1/2 cup heavy cream ( his recipe) mine would be 1cup of whole milk or 4%
• 1 1/4 cups shredded medium Cheddar
• Croutons,  for garnish

Directions

In a medium pot heat olive oil. Add the onions, salt, pepper, and clove and cook, stirring, until soft, 3 minutes. Add the garlic and thyme or parsley cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Raw smell of flour should disappear. Slowly add the chicken stock or Vegetable stock whisking constantly, ( or flour would turn to into lumps)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 blender. (Alternatively, in batches, puree in a blender or food processor  and return to the pot.)
Add the cream/milk and bring to simmer to heat through. Add the cheese 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.