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Creamy Artichoke Hazelnut Soup

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Submitted by jrs120

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Artichokes and hazelnuts might seem like an unlikely pair, but together they create a soup with remarkable depth.

Marinated artichoke hearts simmer with roasted hazelnuts in chicken stock, then get strained into a silky base that’s nutty, tangy, and earthy all at once.

Rice flour does the thickening work instead of wheat flour, making this naturally gluten-free without sacrificing any body.

A drizzle of cream and a last-minute splash of sherry bring it all into focus.

Chef Tips

  • Use hazelnut oil for sautéing the shallot; it reinforces the nutty flavor throughout the entire soup.
  • Dissolve the rice flour in a small amount of hot broth before adding it to the pot to prevent lumps.
  • Strain through a medium-mesh sieve, not fine; you want a bit of texture to come through.
  • Stir the sherry in off the heat right before serving so its aroma stays bright and doesn’t cook away.

Ingredients

1 1
EACH EACH SHALLOT
minced *
1 15
TABLESPOON ML HAZELNUT OIL *
1 ½ 1.5
QUARTS QUARTS CHICKEN BROTH *
14 ¾ 426.3
OUNCES ML/G ARTICHOKE
marinated, drained, finely chopped
½ 118
CUP ML HAZELNUTS (FILBERTS)
roasted, skinned
¼ 59
CUP ML RICE FLOUR
¼ 59
CUP ML CREAM
1 15
TABLESPOON ML SHERRY
¼ 59
CUP ML PARSLEY LEAVES
finely chopped

Directions

Sauté shallot in oil over medium-low heat until soft.

Stir in stock, chopped artichoke hearts and hazelnuts.

Bring to a boil, reduce heat, and simmer 15 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 227 53% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 200mg 8%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 16g
Vitamin A 12% Vitamin C 17%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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