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stanford court hotel cream of artichoke soup
Stanford Court Hotel Cream of Artichoke Soup Source: Stanford Court Hotel - San Francisco, California 6 large artichokes 4 cups chicken stock 1/4 cup blanched hazelnuts 3 tablespoo...
maineasy
Ingredients7 items
Ingredients
- 6large artichokes
- 4cupchicken stock
- 1/4cupblanched hazelnuts
- 3tablespoonrice flour, available at asian grocery stores
- 6tablespooncold water
- 1/4cupheavy cream
- 1tablespoondry sherry
Directions
- 1
Stanford Court Hotel Cream of Artichoke Soup Source: Stanford Court Hotel - San Francisco, California 6 large artichokes 4 cups chicken stoc
- 2
Cool and remove leaves, scoop out, and discard feathery choke
- 3
Drop artichoke bottoms into a pot with the chicken stock
- 4
Use only the artichoke bottoms for this recipe
- 5
Eat the leaves with vinaigrette sauce, or scrape pulp off each leaf and add to stock.) Toast hazelnuts in a 250 degree F oven for 10 minutes
- 6
Crush them very finely in a food processor
- 7
Add nuts to the stock
- 8
bring to a boil