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:     http://www.teleport.com/~nuts/soups.html>  
    
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