Creamy Artichoke Hazelnut Soup

1. 1

   Saute shallot in oil over medium-low heat until soft.

2. 2

   Stir in stock, chopped artichoke hearts and hazelnuts.

3. 3

   Bring to a boil, reduce heat, and simmer 15 to 20 minutes.

4. 4

   Combine a little of the hot broth with the rice flour to dissolve it.

5. 5

   Stir into the soup, then strain soup through a medium mesh strainer or run through a food mill.

6. 6

   Return soup to pot.

7. 7

   Stir in cream and cook until thickened.

8. 8

   Just before serving, stir in sherry and chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.