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CREAMY ARTICHOKE HAZELNUT SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Kooknet
Amount Measure Ingredient -- Preparation Method
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1 Shallot, minced
1 tb Hazelnut Oil
1 1/2 qt Chicken Stock
14 3/4 oz Jar Marinated Artichokes,
Drained and finely chopped
1/2 c Hazelnuts, roasted, skinned
And ground
1/4 c Rice Flour
1/4 c Cream
1 tb Sherry
1/4 c Parsley, finely chopped
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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