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