Creamy Artichoke Hazelnut Soup

• 1 each shallots minced
• 1 tablespoon hazelnut oil
• 1 1/2 quarts chicken broth
• 14 3/4 ounces artichokes marinated, drained, finely chopped
• 1/2 cup hazelnuts (filberts) roasted, skinned
• 1/4 cup rice flour
• 1/4 cup cream
• 1 tablespoon sherry
• 1/4 cup parsley leaves finely chopped

1. Saute shallot in oil over medium-low heat until soft.
2. Stir in stock, chopped artichoke hearts and hazelnuts.
3. Bring to a boil, reduce heat, and simmer 15 to 20 minutes.
4. Combine a little of the hot broth with the rice flour to dissolve it.
5. Stir into the soup, then strain soup through a medium mesh strainer or run through a food mill.
6. Return soup to pot.
7. Stir in cream and cook until thickened.
8. Just before serving, stir in sherry and chopped parsley.

shallots, hazelnut oil, chicken broth, artichokes, hazelnuts, rice flour, cream, sherry, parsley

Taken from recipeland.com/recipe/v/creamy-artichoke-hazelnut-soup-37209 (may not work)