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Artichoke-Hazelnut Soup

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The New York Times
Related tags
soups gluten free low carb vegetarian purim lunch
Nutrition per serving    (USDA % daily values)
CAL
465
FAT
113%
CHOL
20%
SOD
251%

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Ingredients for 4 servings

Freshly ground black pepper

2 cups fresh or canned chicken broth (see note)

6 artichokes, cooked as above

2 tablespoons fresh lemon juice

1/3 pound hazelnuts

1/2 cup heavy cream

2 tablespoons kosher salt

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