Little soup from the 17th century

4 servings

Ingredients

Quantity Ingredient
4.00 /2 cups chicken stock
1 salt; to taste
1 freshly ground black pepper; to taste
1 nutmeg; to taste
4.00 raw artichoke bottoms; (preferably fresh)
1 quartered and cut into thin slivers; and
1 topped with some fresh squeezed lem; on juic
6.00 raw asparagus spears
1 cut on the bias in 1/4 thick pieces
1.00 lemon; halved
2.00 egg yolks; beaten
¾ cup shredded green leaf lettuce
3.00 tablespoon coarsely chopped pistachio nuts

Directions

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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2241 broadcast 07-23-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-06-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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