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| 1 | each | shallot | minced |
| 1 | tablespoon | hazelnut oil | |
| 1 1/2 | quarts | chicken broth | |
| 14 3/4 | ounces | artichokes | marinated, drained, finely chopped |
| 1/2 | cup | hazelnuts | roasted, skinned |
| 1/4 | cup | rice flour | |
| 1/4 | cup | cream | |
| 1 | tablespoon | sherry | |
| 1/4 | cup | parsley leaves | finely chopped |
Saute 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 15-20 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.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 200mg | 8% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 5.0g | 21% |
| Sugars 3.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 12% | Vitamin C | 17% | |
| Calcium | 6% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The term "Burgundy", in the minds of the American masses, has come to denote generic red wine. Mediocre restaurants often use the term to...
i made it and love it
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