| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Soup | 6 | Servings | |
INGREDIENTS
| 6 | Artichokes | |
| 1/2 | c | Onion, minced |
| 1/2 | c | Celery, minced |
| 6 | T | Butter |
| 6 | T | Flour |
| 6 | c | Clear chicken broth |
| 1/4 | c | Lemon juice, fresh |
| 1 | Bay leaf | |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | t | Thyme |
| 2 | Egg yolks, beaten | |
| 2 | c | Light cream |
| 6 | Lemon, thin |
INSTRUCTIONS
Cook artichokes completely. Scrape leaves and finely chop bottoms. In a large saucepan (or pot), saut onions and celery in butter. Stir in flour and make a roux. Blend in chicken stock and lemon juice. Add bay leaf, salt, pepper, thyme, artichoke scrapings and bottoms Cover and simmer 20 minutes or until slightly thickened. Heat to boiling point. Add egg yolks and cream. Garnish with lemon slices Serves 6. Optional: To make soup creamy, puree in blender. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 251
Total Fat: 28.6g
Cholesterol: 143.4mg
Sodium: 432.7mg
Potassium: 173.6mg
Carbohydrates: 11.5g
Fiber: <1g
Sugar: 1.2g
Protein: 4.2g