Instructions: 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. Saute for 5 minutes, or until they begin to soften. Add broccoli and saute 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.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.