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Yield: 10 (1-cup) servings.

1 tablespoon butter
1 medium onion, chopped
1 large bunch broccoli
3 medium potatoes, peeled & diced
6 cups chicken stock
1-1/4 cups heavy cream
1 cup roasted & finely chopped Oregon hazelnuts
2 tablespoons cream sherry
1/4 cup grated parmesan cheese
1-1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
1-1/2 cups grated Gruyere cheese
1-1/4 cups coarsely chopped Oregon hazelnuts

Melt butter in a 4 to 6-quart soup kettle.

Sauté 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.

Oregon Hazelnuts


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