Little Soup from the 17th Century
- 4 1/2 cups chicken stock
- Salt and pepper
- 4 raw artichoke bottoms (preferably fresh), quartered and cut into thin slivers and topped with some fresh squeezed lemon juice
- 6 raw asparagus spears, cut on the bias in 1/4-inch thick pieces
- 1 lemon, halved
- 2 egg yolks, beaten
- 3/4 cup shredded green leaf lettuce
- 3 tablespoons coarsely chopped pistachio nuts
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.
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