Artichoke-Hazelnut Soup

Ingredients

• 6 artichokes, cooked as above
• 2 tablespoons fresh lemon juice
• ⅓ pound hazelnuts
• 2 cups fresh or canned chicken broth (see note)
• ½ cup heavy cream
• 2 tablespoons kosher salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    471 calories; 35 grams fat; 9 grams saturated fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 14 grams dietary fiber; 4 grams sugars; 18 grams protein; 42 milligrams cholesterol; 2987 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 cups, or 4 to 6 servings

Preparation

1. 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.
2. 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.
3. In an 8-cup glass measure whisk together the artichoke puree, ground nuts, broth and cream. Season with salt and pepper.
4. Heat, uncovered, at 100 percent power 6 minutes, stirring twice.

• Chicken broth can be made quickly in the microwave oven. For 2 cups, place 1 pound of bones (chopped into pieces 2 to 3 inches long) in an 8-cup glass measure with 2 cups of water. Cover tightly with plastic wrap. Cook at 100 percent power 15 minutes (20 minutes in a small oven); for 4 cups, double the quantities and cook 20 minutes (30 minutes in a small oven). Cut-up vegetables and fresh herbs may be added without changing the cooking time. Strain the broth through a sieve or a colander.