Little soup from the 17th century

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Recipe by: ansaud

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 c chicken stock
: Salt and pepper
: Nutmeg
4 raw artichoke bottoms(
: preferably fresh) ,
: quartered and
: into thin slivers and topped
: with some -- fresh squeeze
6 raw asparagus spears, cut on
: the bias in -- 1/4 inch thi
1 lemon, -- halved
2 egg yolks, -- beaten
3/4 c shredded green leaf lettuce
3 TB coarsely chopped pistachio
: nuts

In a soup pot, bring the stock to a gentle boil, season with the salt,
pepper, and nutmeg. Then add the artichoke slivers and boil for 2
minutes. Add the asparagus and juice of the lemon. Continue to cook
for 2 minutes. Turn down the heat and add the yolks , long strands
will form. Adjust the seasonings. Divide the lettuce and pistachios
between 4 bowls. Ladle the hot soup over the garnishes. Serve
immediately.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2241

Date: Thu, 31 Oct 1996 08:27:35
~0500