Artichoke Soup - YUMMY!

This recipe originally came from Chef Rob Ringler at the Ol Kettle Restaurant in Oakhurst. I made this soup according to the recipe. Tasty, but turned out to be ALOT of work as it wasnt very detailed with regards to the stringiness of the artichoke leaves. So I have revised it using
*for changes*. Hopefully this will make it more family friendly. Enjoy!

Original Recipe:
3 cups Hazelnuts, shelled
6 lbs fresh, whole artichokes, cut lengthwise into eights
2 large russet potatoes, peeled & cubed
1 large white onion, peeled & chopped
3 qts. Chicken stock
2 cups heavy cream
4 Tbsp. lemon juice
Salt & pepper

My Revised Recipe:
2 cups hazelnuts, roasted
2 pkgs frozen artichoke hearts OR 2 cans artichoke hearts, drain liquid*
3 med. gold* or white potatoes, peeled & cubed
3/4 large white *sweet* onion, chopped
2 qts. Organic* Chicken Stock
1 1/2 cups half & half*
2 1/2 Tbsp. lemon juice
Salt & pepper, to taste

Roast nuts for *15 minutes* in 350 oven. *Turn at least once.* Set aside 1/2 cup for garnish.
*Saute onion in large pot until golden, this brings out the sweetness of the onion*, add remaining nuts, along with artichokes, potatoes and chicken stock. *Bring to boil* then simmer for 1 hour.
*If you use either the frozen or canned hearts, add after 30 minutes OR if you choose to use the fresh artichokes, cut out the hearts, then place the leaves in a cheesecloth bag for ease of removal after cooking - so much easier!*
After the hour, *and removing the bagged leaves* puree soup either in food processor or *with a handheld stick mixer, then you can choose to make it smoother by putting through a sieve or just leave it slightly chunky.*
Put pureed soup back into pot and add the cream *do not let it boil.* Simmer until warmed.
Season with lemon juice, salt & pepper. Garnish with nuts. *Serve with hearty bread - YUM!*
***one alternative would be to either change the type of nuts used or leave them out altogether.

Experiment - but most of all - HAVE FUN!!