Creamy Artichoke Hazelnut Soup

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.