Creamy Artichoke Hazelnut Soup
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
shallots
minced |
*
|
| 1 | tablespoon |
hazelnut oil
|
* |
| 1 ½ | quarts |
chicken broth
|
*
|
| 14 ¾ | ounces |
artichokes
marinated, drained, finely chopped |
|
| ½ | cup |
hazelnuts (filberts)
roasted, skinned |
|
| ¼ | cup |
rice flour
|
|
| ¼ | cup |
cream
|
|
| 1 | tablespoon |
sherry
|
|
| ¼ | cup |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
shallots
minced |
*
|
| 15 | ml |
hazelnut oil
|
* |
| 1.5 | quarts |
chicken broth
|
*
|
| 426.3 | ml/g |
artichokes
marinated, drained, finely chopped |
|
| 118 | ml |
hazelnuts (filberts)
roasted, skinned |
|
| 59 | ml |
rice flour
|
|
| 59 | ml |
cream
|
|
| 15 | ml |
sherry
|
|
| 59 | 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.
