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Ingredientes
- 1 x Shallot, chopped
- 1 Tbsp. Hazelnut Oil
- 1 1/2 quart Chicken Stock
- 14 3/4 ounce Jar Marinated Artichokes, Liquid removed and finely minced
- 1/2 c. Hazelnuts, roasted, skinned And grnd
- 1/4 c. Rice Flour
- 1/4 c. Cream
- 1 Tbsp. Sherry
- 1/4 c. Parsley, finely minced
Direcciones
- Saute/fry shallot in oil over medium-low heat till ver soft. Stir in stock, minced artichoke hearts and hazelnuts. Bring to a boil, reduce heat, and simmer 15-20 min. Combine a little of the warm broth with the rice flour to dissolve it. Stir into the soup, then strain soup through a medium mesh strainer or possibly run through a food mill.
- Return soup to pot. Stir in cream and cook till thickened. Just before serving, stir in sherry and minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 6 servings | |
| Calories 127 | |
| Calories from Fat 63 | 50% |
| Total Fat 7.32g | 9% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 396mg | 17% |
| Potassium 332mg | 9% |
| Total Carbs 11.14g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 0.7g | 0% |
| Protein 4.57g | 7% |
