Ingredients Jump to Instructions ↓

  1. 4 large artichokes, trimmed

  2. 1 tablespoon extra-virgin olive oil

  3. 1 leek, trimmed, cut in half lengthwise, thoroughly cleaned and thinly sliced (1 1/2 cups)

  4. 1 large all-purpose potato, peeled and diced

  5. 1 stalk celery, chopped

  6. 1 bay leaf

  7. 4 cups reduced-sodium beef broth

  8. 2 tablespoons lemon juice

  9. 1 large egg yolk Salt & freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cut trimmed artichokes into thin wedges. Heat oil in a large soup pot over high heat. Add the artichokes, leek, potato, celery and bay leaf; sauté until the leek starts to wilt, 3 to 5 minutes. Add broth, and bring to a boil. Cover, reduce heat to low and simmer until potatoes and artichokes are tender, about 30 minutes. Remove from heat and discard bay leaf. Let the soup cool for 5 minutes. Whisk together lemon juice and egg yolk in a small bowl. Slowly add the egg mixture to soup, stirring constantly. Taste and adjust seasonings with salt and pepper.


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