Cream of Broccoli and Hazelnut

Soup Au Gratin

Servings: 6

 

2 tsp                butter

1/2 each         medium onions, chopped

2 bunches       broccoli

2 each             medium potatoes, peeled and diced

1 qt                  chicken stock 

3/4 cup           heavy cream

1/3 cup           roasted and finely chopped hazelnuts

1-1/2 Tbsp     sherry

3 Tbsp             grated Parmesan cheese

3/4 tsp            salt

1/3 tsp            pepper

1 cup               grated Gruyere cheese

3/4 cup           coarsely chopped hazelnuts

 

Melt butter in a 4-6 quart soup pot. Sauté onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portions of stems. Add to pot along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 20 minutes. Puree mixture in several batches in blender. Return puree to pot and stir in cream, finely chopped hazelnuts, sherry, Parmesan cheese and salt and pepper to taste. Gently heat.

 

To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each with 0.5 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.

 

Yield: 1 1/2 quarts