Artichoke and Hazelnut Soup

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

We make this soup when we have a few cooked artichokes left over, or when we’ve bought a basketful of globe artichokes at a good price. It’s an excellent soup served hot or cold. The hazelnuts give a grainy texture and emphasise the already nutty flavour of the globe artichokes.

Ingredients

  • 6–8 globe artichokes
  • 25 g/1 oz hazelnuts
  • 1.2<

Method

Wash the artichokes, pull off the stalks and cook in boiling salted water, uncovered, for about 40 minutes, until the bases are tender. While they are cooking spread out the hazelnuts on a baking tray and leave in a hot oven for 5–10 minutes, until they begin to brown. As soon as they are cool enough to handle, rub between the palms of the hands to remove the papery skins. Crush in a mortar wit