Saute shallot in oil over medium-low heat until ver soft. Stir in stock, chopped artichoke hearts and hazelnuts. Bring to a boil, reduce heat, and simmer 15-20 minutes. Combine a little of the hot broth with the rice flour to dissolve it. Stir into the soup, then strain soup through a medium mesh strainer or run through a food mill. Return soup to pot. Stir in cream and cook until thickened. Just before serving, stir in sherry and chopped parsley. Per Serving: Calories: 215, Protein: 7g, Carbohydrates: 13g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 276mg, Fiber 4g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
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|Serving Size: 1 Serving (572g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 106 (42%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 28mg||9 %|
|Sodium 690.8mg||24 %|
|Potassium 528.4mg||14 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 21.7g|
|Protein 12.7g||18 %|
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Calories per serving: 250
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