Serves: 10
Total Calories: 172
Yield: 10 (1-cup) servings

1 tablespoon butter
1 medium onion, chopped
1 large bunch broccoli
3 medium potatoes, peeled and diced
6 cups chicken stock
1 1/4 cups heavy cream
1 cup roasted, finely chopped hazelnut
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 gruyére cheese, divided
1 1/4 cups coarsely chopped hazelnuts, divided

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.

Nutritional Facts:

Serves: 10
Total Calories: 172
Calories from Fat: 125

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