Creamy Artichoke Hazelnut Soup

Ingredients

Directions

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.