Cream of Artichoke Soup


(Original from Fournou’s Ovens in San Francisco, modified for me)

10 Servings

2 large artichokes (I buy the bag of steamed artichokes at trader Joes in the frozen section, yummy and cheap, no preservatives or additives)
8 cups chicken stock
½ cup hazelnuts
¾ cup rice flour (preferred 2/4 and you could get away with ¼ depending on how thick you want it.)
1 cup whipping cream (I believe in raw milk products, if you want you can choose not to add cream or raw.)
Salt & Pepper

Remove all leaves, stem & choke from the artichokes and discard, reserving bottoms only. Poach in water to cover for one hour. If you are using the Trader Joes pre-cooked, bring to a boil and turn off. Cover and let sit until you are ready for them. Remove with slotted spoon and add to large saucepan with six cups chicken stock.

Preheat over to 300 degrees F. Spread nuts in small baking pan and toast for 10 minutes, (I toasted for 20 minutes) Cool nuts slightly, then rub in towel to completely remove brown skins. Hey, if there are a few skins, no biggie. Return nuts to oven and toast until golden brown, about 10 minutes longer. Remove from oven and crush to a fine consistency. You can also process them in your food processor but either way do it to a very small consistent size. Add to artichoke bottoms and stock and simmer thirty minutes. Puree in blender, processor or food mill and return to pan.

Gradually add rice flour to remaining two cups stock and stir until smooth. Add to soup, place over high heat and whisk until it comes to a boil. Reduce heat and simmer 15 minutes, stirring frequently. Add cram and season with salt and pepper. Blend in sherry just before serving.