Broccoli Soup with Tillamook Cheese and Toasted Hazelnuts

How to make Broccoli Soup with Tillamook Cheese and Toasted Hazelnuts Recipe

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.