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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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