MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream Of Broccoli & Hazelnut Soup Au Gratin
Categories: Soups
Yield: 10 Cups

1 tb Butter
1 md Onion; chopped
1 bn Broccoli
3 md Potatoes; peeled & diced
6 c Chicken stock
1 1/4 c Heavy cream
1 c Oregon hazelnuts;
- roasted, finely chopped
2 tb Cream sherry
1/4 c Parmesan cheese; grated
1 1/2 ts Salt
1/8 ts Pepper; freshly ground
1 1/2 c Gruyere cheese; grated
1 1/4 c Oregon hazelnuts; coarsely
- chopped

Melt butter in a 4 to 6 qt soup kettle. Saute 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 oz servings into broiler-safe dishes. Sprinkle each
with 1/2 oz grated Gruyere cheese and 1/2 oz coarsely chopped
hazelnuts. Place under the broiler until cheese is melted and
hazelnuts are browned, about 1 minute.

Recipe by Dundee Hazelnuts

Recipe FROM: <https://web.archive.org/web/20010828201006/
http://www.teleport.com/~nuts/soups.html>

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