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  • Creamy Artichoke Hazelnut Soup

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    Creamy Artichoke Hazelnut Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Shallot, chopped
    • 1 Tbsp. Hazelnut Oil
    • 1 1/2 quart Chicken Stock
    • 14 3/4 ounce Jar Marinated Artichokes, Liquid removed and finely minced
    • 1/2 c. Hazelnuts, roasted, skinned And grnd
    • 1/4 c. Rice Flour
    • 1/4 c. Cream
    • 1 Tbsp. Sherry
    • 1/4 c. Parsley, finely minced

    Directions

    1. Saute/fry shallot in oil over medium-low heat till ver soft. Stir in stock, minced artichoke hearts and hazelnuts. Bring to a boil, reduce heat, and simmer 15-20 min. Combine a little of the warm broth with the rice flour to dissolve it. Stir into the soup, then strain soup through a medium mesh strainer or possibly run through a food mill.
    2. Return soup to pot. Stir in cream and cook till thickened. Just before serving, stir in sherry and minced parsley.

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