|Olive oil||2 Tablespoon|
|Onion||1 , finely chopped|
|Baby artichoke hearts||3 Pound, outer leaves removed, leaf tips trimmed and hearts cut into quarters|
|Chicken broth||2 Cup (32 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Mixed shellfish||1 Pound, cleaned and shells removed (Shrimp, Crab, Scallops)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
Heat oil in large saucepan; add onion and cook gently for 5 minutes or until softened.
Add artichokes, broth and wine.
Cover and simmer 20 to 30 minutes or until artichokes are tender and a leaf pulls away easily.
Process mixture in food processor or blender until smooth.
Return soup to saucepan.
Stir in shellfish, cream, parsley, salt, nutmeg and pepper.
Simmer very gently, uncovered, over low heat 5 to 10 minutes.
Do not boil or shellfish will become tough.