TLC Cooking "Emeril's Acorn Squash Soup"

Emeril's Acorn Squash Soup

YIELD 4 servings

INGREDIENTS

3 tablespoons	olive oil
1 cup	sliced leeks
1 pound	broccoli, separated into florets, stems peeled and sliced
2	bay leaves
1/2 teaspoon	salt
1/4 teaspoon	freshly ground white pepper
1/8 teaspoon	allspice
1/2 teaspoon	minced garlic
1/2 teaspoon	chopped fresh thyme leaves
4 cups	vegetable stock or canned, low-sodium chicken broth
1 cup	milk
1 1/4 cups	shredded medium Cheddar cheese

(white parts only, well rinsed)

PREPARATION:

In a medium pot, heat 3 tablespoons olive oil over medium-high heat. Add the leeks, broccoli stems, bay leaves, salt, pepper, and allspice and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the vegetable or chicken stock and bring to a boil. Reduce the heat and simmer about 15 minutes. Add the florets and cook, stirring, until tender, for 10 minutes.
Add the milk and the cheese and cook over low heat, stirring, until melted.
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.)

To Serve

Ladle the soup into bowls. Serve with warm bread if desired.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Soups for Supper episode of Emeril Green.

This recipe appears in: Soups

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.