Creamy artichoke hazelnut soup

6 servings

Ingredients

Quantity Ingredient
1 Shallot, minced
1 tablespoon Hazelnut Oil
1½ quart Chicken Stock
14¾ ounce Jar Marinated Artichokes,
Drained and finely chopped
½ cup Hazelnuts, roasted, skinned
And ground
¼ cup Rice Flour
¼ cup Cream
1 tablespoon Sherry
¼ cup Parsley, finely chopped

Directions

Saute shallot in oil over medium-low heat until ver soft. Stir in stock, chopped artichoke hearts and hazelnuts. Bring to a boil, reduce heat, and simmer 15-20 minutes. Combine a little of the hot broth with the rice flour to dissolve it. Stir into the soup, then strain soup through a medium mesh strainer or run through a food mill.

Return soup to pot. Stir in cream and cook until thickened. Just before serving, stir in sherry and chopped parsley.

Per Serving: Calories: 215, Protein: 7g, Carbohydrates: 13g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 276mg, Fiber 4g.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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