Recipe - Little Soup From The 17th Century

4 One half cup 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 One fourth inch thick
1 Lemon,; halved
2 Egg yolks,; beaten
Three fourths cup Shredded green leaf lettuce
3 tablespoon 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.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2241

Posted to MCRecipe Digest V1 #271

Date: Thu, 31 Oct 1996 08:27:35 0500

From: Meg Antczak meginny@frontiernet.net