by kirra » Thu Feb 23, 2012 9:03 pm
Artichoke & Hazelnut Soup
Ingredients:
1 tbsp extra virgin olive oil
1/2 cup fresh chopped onion
1 medium garlic cloves , crushed
8 oz canned artichokes hearts, drained , chopped (or package frozen, thawed)
2 cup low sodium chicken broth
1/2 tsp ground oregano
1/2 cup chopped hazelnuts , roasted
3 tbsp white whole wheat flour
1 1/2 cup Cream, light
1/2 cup white wine (or vermouth)
2 tbsp garlic & herb feta crumbles
Preparation:
Heat oil over medium heat in a 3 quart pot, sauté the onion and garlic until soft.
Add in artichokes, broth, oregano, and hazelnuts, and cook until tender, about 5 minutes.
Blend the flour in with the evaporated milk, and vermouth.
Add flour mixture to pot and cook, stirring, until slightly thick, about 5-7 minutes.
Garnish with feta cheese.
[b][size=150]Artichoke & Hazelnut Soup[/size]
Ingredients:[/b]
1 tbsp extra virgin olive oil
1/2 cup fresh chopped onion
1 medium garlic cloves , crushed
8 oz canned artichokes hearts, drained , chopped (or package frozen, thawed)
2 cup low sodium chicken broth
1/2 tsp ground oregano
1/2 cup chopped hazelnuts , roasted
3 tbsp white whole wheat flour
1 1/2 cup Cream, light
1/2 cup white wine (or vermouth)
2 tbsp garlic & herb feta crumbles
[b]Preparation:[/b]
Heat oil over medium heat in a 3 quart pot, sauté the onion and garlic until soft.
Add in artichokes, broth, oregano, and hazelnuts, and cook until tender, about 5 minutes.
Blend the flour in with the evaporated milk, and vermouth.
Add flour mixture to pot and cook, stirring, until slightly thick, about 5-7 minutes.
Garnish with feta cheese.