Recipe - Creamy Artichoke Hazelnut Soup

1 Shallot, minced
1 tablespoon Hazelnut Oil
1 One half qt Chicken Stock
14 Three fourths ounce Jar Marinated Artichokes,
Drained and finely chopped
One half cup Hazelnuts, roasted, skinned
And ground
One fourth cup Rice Flour
One fourth cup Cream
1 tablespoon Sherry
One fourth cup Parsley, finely chopped

Saute shallot in oil over mediumlow heat until ver soft. Stir in stock,
chopped artichoke hearts and hazelnuts. Bring to a boil, reduce heat, and
simmer 1520 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 3157861120

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