Artichoke-Hazelnut Soup

Directions

1. 1
   Peel leaves from artichokes.
2. 2
   Remove chokes with a spoon and discard.
3. 3
   In a food processor, puree the artichoke bottoms with lemon juice until smooth.
4. 4
   Reserve.
5. 5
   Spread the hazelnuts in one layer in a 10-inch round dish.
6. 6
   Cook, uncovered, at 100 percent power 7 minutes in a large oven, or 9 minutes in a small oven.
7. 7
   Pour the hazelnuts onto a clean kitchen towel, fold it over and rub until most of the skins are removed.
8. 8
   Process the nuts in a food processor or blender until finely ground.
9. 9
   In an 8-cup glass measure whisk together the artichoke puree, ground nuts, broth and cream.
10. 10
    Season with salt and pepper.
11. 11
    Heat, uncovered, at 100 percent power 6 minutes, stirring twice.