| 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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