Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Per Serving: Calories: 215, Protein: 7g, Carbohydrates: 13g, Fat: 16g,
Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 276mg, Fiber 4g.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120

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