Creamy Artichoke Hazelnut Soup
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 servingsPREP
10 minCOOK
30 minREADY
45 minArtichokes 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
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.
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