Little Soup From the 17th Century

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Little Soup From the 17th Century Ingredients

4 1/2 c Chicken stock	1 Lemon,; halved
Salt and pepper	2 Egg yolks,; beaten
Nutmeg	3/4 c Shredded green leaf lettuce
4 Raw artichoke bottoms	3 tb Coarsely chopped pistachio
6 Raw asparagus spears, cut on

Instructions for Little Soup From the 17th Century

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 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 08:27:35 -0500 From: Meg Antczak

Main Ingredient: SoupCuisine: Uncategorized