Little Soup From The 17th Century

Recipe Ingredients

4		/2 cups Chicken stock
		Salt - to taste
		Freshly ground black pepper - to taste
		Nutmeg - to taste
4		Raw artichoke bottoms (preferably fresh)
		Quartered and cut into thin slivers and
		Topped with some fresh squeezed lemon juic
6		Raw asparagus spears
		Cut on the bias in 1/4" thick pieces
1		Lemon - halved
2		Egg yolks - beaten
3/4 cup	30g / 1.1oz	Shredded green leaf lettuce
3 tablespoons	45ml	Coarsely chopped pistachio nuts

Recipe Instructions

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.

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

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