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
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|Serving Size: 1 Serving (2160g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 233 (30%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 64.8mg||20 %|
|Sodium 3243.8mg||112 %|
|Potassium 2268mg||60 %|
|Total Carbohydrate 76.2g||22 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 76.2g|
|Protein 54.4g||78 %|
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Calories per serving: 778
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