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Little Soup From The 17th Century

Title: Little Soup From The 17th Century is a home-style recipe. Serves 4. 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 spea...

Ingredients

• 1
• 2
• 3/4 cup
• 3 tbsp

Method (preview)

1. 1

   Categories: New, Text, Import 4 1/2 c chicken stock

2. 2

   Nutmeg 4 raw artichoke bottoms(

3. 3

   Quartered and: into thin slivers and topped

4. 4

   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

5. 5

   In a soup pot, bring the stock to a gentle boil, season with the salt, pepper, and nutmeg.

6. 6

   Then add the artichoke slivers and boil for 2 minutes.

7. 7

   Add the asparagus and juice of the lemon.

8. 8

   Continue to cook for 2 minutes.

9. 9

   Turn down the heat and add the yolks, long strands will form.

10. 10

    Adjust the seasonings.

11. 11

    Divide the lettuce and pistachios between 4 bowls.

12. 12

    Ladle the hot soup over the garnishes.

13. 13

    Serve immediately.

14. 14

    Recipe By:ESSENCE OF EMERIL SHOW #EE2241

15. 15

    Oct 1996 08:27:35 -0500