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