Creamy Artichoke Hazelnut Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Shallot, minced
1 tbsp: Hazelnut Oil,
1 1/2 quart: Chicken Stock,
14 3/4 ounce: Jar Marinated Artichokes,
Drained and finely chopped,
1/2 cup: Hazelnuts, roasted, skinned
And ground,
1/4 cup: Rice Flour,
1/4 cup: Cream,
1 tbsp: Sherry,
1/4 cup: Parsley, finely chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp