Little Soup From The 17th Century

Title: Little Soup From The 17th Century

Categories: New, Text, Import

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

35 -0500 --