Cream of Artichoke Soup with Hazelnuts | James Beard Foundation

Ingredients

• 1 tablespoon olive oil
• 1/2 fennel bulb, roughly chopped
• 1 small celery stalk, roughly chopped
• 1/2 onion, roughly chopped
• Salt to taste
• 8 cups water
• 1/2 cup Chablis
• 3 artichokes, trimmed and cleaned
• 3 1/2 tablespoons butter, divided
• 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
• 2 1/2 cups milk, divided
• 2 tablespoons roasted hazelnuts plus more for garnish
• 1/2 teaspoon salt
• Freshly grated nutmeg
• 1 artichoke, trimmed and cleaned
• 1/4 cup plus 2 tablespoons heavy cream
• Salt
• pepper
• Fresh herbs, such as chervil or parsley, for garnish