Cream of broccoli & hazelnut soup au gratin
10 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | medium | Onion; chopped |
| 1 | large | Bunch broccoli |
| 3 | mediums | Potatoes; peeled & diced |
| 6 | cups | Chicken stock |
| 1¼ | cup | Heavy cream |
| 1 | cup | Finely chopped hazelnuts (roasted, Oregon) |
| 2 | tablespoons | Cream sherry |
| ¼ | cup | Grated parmesan cheese |
| 1½ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground pepper |
| 1½ | cup | Grated Gruyere cheese |
| 1¼ | cup | Coarsely chopped hazelnuts (Oregon hazelnuts) |
Directions
Yield: 10 (1-cup) servings.
Melt butter in a 4 to 6-quart soup kettle. Saut‚ onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of stems. Add to kettle along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 20 minutes. Puree mixture in several batches in food processor.
Return puree to kettle and stir in cream, finely chopped hazelnuts, sherry, parmesan cheese, salt and pepper to taste. Gently heat.
To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each with ½ ounce grated Gruyere cheese and ½ ounce coarsely chopped hazelnuts. Place under the broiler until cheese is melted and hazelnuts are browned, about 1 minute.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board