Source: dLife

Mediterranean inspired soup blending the subtle taste of artichokes and hazelnuts.

Servings

1 tbsp extra virgin olive oil
0.5 cup fresh chopped onion
1 medium garlic cloves , crushed
8 oz canned artichokes hearts, drained , chopped (or package frozen, thawed)
2 cup low sodium chicken broth
0.5 tsp ground oregano
0.5 cup chopped hazelnuts , roasted
3 tbsp white whole wheat flour
1.5 cup Cream, light
0.5 cup white wine (or vermouth)
2 tbsp garlic & herb feta crumbles

1 Heat oil over medium heat in a 3 quart pot, sauté the onion and garlic until soft.
2 Add in artichokes, broth, oregano, and hazelnuts, and cook until tender, about 5 minutes.
3 Blend the flour in with the evaporated milk, and vermouth.
4 Add flour mixture to pot and cook, stirring, until slightly thick, about 5-7 minutes.
5 Garnish with feta cheese.

To lower the sodium eliminate the feta cheese garnish.