Artichoke Hazelnut Soup Recipes
ARTICHOKE-HAZELNUT SOUP
Provided by Barbara Kafka
Categories weekday, soups and stews, appetizer
Time 29m
Yield 4 cups, or 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel leaves from artichokes. Remove chokes with a spoon and discard. In a food processor, puree the artichoke bottoms with lemon juice until smooth. Reserve.
- Spread the hazelnuts in one layer in a 10-inch round dish. Cook, uncovered, at 100 percent power 7 minutes in a large oven, or 9 minutes in a small oven. Pour the hazelnuts onto a clean kitchen towel, fold it over and rub until most of the skins are removed. Process the nuts in a food processor or blender until finely ground.
- In an 8-cup glass measure whisk together the artichoke puree, ground nuts, broth and cream. Season with salt and pepper.
- Heat, uncovered, at 100 percent power 6 minutes, stirring twice.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 16 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 410 milligrams, Sugar 3 grams
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