Broccoli And Hazelnut Soup Au Gratin Recipes

BROCCOLI SOUP AU GRATIN

Steps:

• Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
• Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
• Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
• Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
• Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
• Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.

BROCCOLI AU GRATIN

Steps:

• Cut broccoli into floretts; cook in boiling water until just tender, about 5 minutes; drain.
• Place broccoli in a baking dish.
• Stir together soup and milk; pour over broccoli.
• Top with crumbs.
• Bake, uncovered, at 350º for 20 minutes.

BROCCOLI AND HAZELNUT SOUP AU GRATIN

Steps:

• Melt butter in a 4- to 6-quart kettle; sauté onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of the stems. Add to kettle along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 25 minutes. Purée mixture in several batches in food processor. Return purée to kettle and stir in cream, roasted 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 Gruyére cheese and 1/2 ounce coarsely chopped hazelnuts. Place under broiler until cheese is melted and hazelnuts are browned, about 1 minute. Instead of broiling, you might use a small propane torch to brown the hazelnuts. Fun Fact: Today the two main groups of Eskimos are the Inuit of northern Alaska, Canada, and Greenland, and the Yupik, from western Alaska, South Central Alaska along the Gulf of Alaska coast, and the Russian Far East. A third group, the Aleut, is related. Aleuts are the indigenous people of the Aleutian Islands of Alaska, United States and Kamchatka Krai, Russia.