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
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