Artichoke-Hazelnut Soup

• 6 artichokes, cooked as above
• 2 tablespoons fresh lemon juice
• 13 pound hazelnuts
• 2 cups fresh or canned chicken broth (see note)
• 1/2 cup heavy cream
• 2 tablespoons kosher salt
• Freshly ground black pepper

1. Peel leaves from artichokes.
2. Remove chokes with a spoon and discard.
3. In a food processor, puree the artichoke bottoms with lemon juice until smooth.
4. Reserve.
5. Spread the hazelnuts in one layer in a 10-inch round dish.
6. Cook, uncovered, at 100 percent power 7 minutes in a large oven, or 9 minutes in a small oven.
7. Pour the hazelnuts onto a clean kitchen towel, fold it over and rub until most of the skins are removed.
8. Process the nuts in a food processor or blender until finely ground.
9. In an 8-cup glass measure whisk together the artichoke puree, ground nuts, broth and cream.
10. Season with salt and pepper.
11. Heat, uncovered, at 100 percent power 6 minutes, stirring twice.

artichokes, lemon juice, hazelnuts, chicken broth, heavy cream, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6691 (may not work)