Little Soup From The 17th Century

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Title: Little Soup From The 17th Century
Categories: New, Text, Import
Yield: 4 servings


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

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