| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Soup |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Artichokes |
| 1/2 |
c |
Onion; minced |
| 1/2 |
c |
Celery; minced |
| 6 |
tb |
Butter |
| 6 |
tb |
Flour |
| 6 |
c |
Clear chicken broth |
| 1/4 |
c |
Lemon juice; fresh |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Thyme |
| 2 |
|
Egg yolks; beaten |
| 2 |
c |
Light cream |
| 6 |
sl |
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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