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Creamy Artichoke Hazelnut Soup

1 Shallot, minced
1 tb Hazelnut Oil
1 1/2 qt Chicken Stock
14 3/4 oz Jar Marinated Artichokes, drained and finely chopped
1/2 c Hazelnuts, roasted, skinned and ground
1/4 c Rice Flour
1/4 c Cream
1 tb Sherry
1/4 c Parsley, finely chopped


Saute shallot in oil over medium-low heat until ver 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.


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