Little Soup from the 17th Century

Yield:
4 servings
Ingredients
  • 4 1/2 cups chicken stock
  • Salt and pepper
  • Nutmeg
  • 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
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.


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