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Creamy Artichoke-Hazelnut Soup

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Washington Post
Related tags
soups gluten free low carb passover lunch

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Ingredients

1 shallot, minced

1 tablespoon hazelnut oil or oil from the artichoke hearts

1 1/2 quarts (6 cups) low-sodium chicken stock

14 3/4 -ounce jar marinated artichoke hearts, drained and finely chopped

1/2 cup hazelnuts, roasted, skinned and ground

1/4 cup rice flour

1/4 cup heavy (whipping) cream

1 tablespoon dry sherry

1/4 cup finely chopped parsley

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