He hath engaged to answer the prayers of His people, and “fulfill the desires of those that fear Him.” But it proves a long voyage sometimes before the praying saint hath the return of his adventure. There comes oft a long and sharp winter between the sowing-time of prayer, and the reaping. He hears us indeed as soon as we pray, but we oft do not hear of Him so soon. Prayers are not long in their journey to heaven, but long a coming thence in a full answer.

William Gurnall

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Soups, Kooknet	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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