Artichoke-Hazelnut Soup

1. 1

   Peel leaves from artichokes.

2. 2

   Remove chokes with a spoon and discard.

3. 3

   In a food processor, puree the artichoke bottoms with lemon juice until smooth.

4. 4

   Reserve.

5. 5

   Spread the hazelnuts in one layer in a 10-inch round dish.

6. 6

   Cook, uncovered, at 100 percent power 7 minutes in a large oven, or 9 minutes in a small oven.

7. 7

   Pour the hazelnuts onto a clean kitchen towel, fold it over and rub until most of the skins are removed.

8. 8

   Process the nuts in a food processor or blender until finely ground.

9. 9

   In an 8-cup glass measure whisk together the artichoke puree, ground nuts, broth and cream.

10. 10

    Season with salt and pepper.

11. 11

    Heat, uncovered, at 100 percent power 6 minutes, stirring twice.

No additional tips available.