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  Recipe Home » Soups » Cream Of Broccoli & Hazelnut Soup Au Gratin
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  Cream Of Broccoli & Hazelnut Soup Au Gratin
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 440
Ingredients:
1 tbsp Butter
1 medium Onion, chopped
1 large Bunch broccoli
3 medium Potatoes, peeled & diced
6 cup Chicken stock
1 1/4 cup Heavy cream
1 cup Finely chopped hazelnuts (roasted, Oregon)
2 tbsp Cream sherry
1/4 cup Grated parmesan cheese
1 1/2 tsp Salt
1/8 tsp Freshly ground pepper
1 1/2 cup Grated Gruyere cheese
1 1/4 cup Coarsely chopped hazelnuts (Oregon hazelnuts)
Instructions:
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 1/2 ounce grated Gruyere cheese and 1/2 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
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