Broccoli Soup with Tillamook Cheese and Toasted Hazelnuts
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1 cup Leeks, halved lengthwise, cleaned, chopped
1 cup Onion, chopped
1 tablespoon Garlic, chopped
5 cups Broccoli, chopped, stalk peeled
1 cup Carrots, peeled, chopped
1 quart Chicken stock
1 cup Half-and-half
To taste Salt and black pepper
2 cups Tillamook Cheddar cheese
1 cup Hazelnuts, toasted, chopped
Method:
Melt the butter over medium heat and add the leeks and onion. Cook, stirring occasionally, for 8 minutes. Add the garlic and cook for 2 minutes more.
Combine the leek-onion mixture with the broccoli, carrots, and stock. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes or until the vegetables are tender.
In batches, puree the vegetable mixture in a blender.
Return the pureed soup to the heat and stir in the half-and-half; season with salt and pepper.
Stir in the cheese and heat until melted. Do not boil. Correct seasoning.
Serve hot, sprinkled with hazelnuts.
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