| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
-(up to) |
| 3/4 |
c |
Chopped shallots and onions (green or white) |
| 2 |
md |
Carrots; sliced |
| 2 |
md |
Ribs celery; sliced (up to) |
| 4 |
tb |
Butter |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Thyme |
| 4 |
c |
Chicken broth |
| 1 |
cn |
(14-oz) artichoke hearts; drained and sliced |
|
|
Salt to taste |
|
|
Pepper to taste |
| 2 |
|
Egg yolks |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
Saute chopped onion-shallot mixture, carrots and celery in butter. Add bay
leaf, thyme, chicken broth and artichoke hearts. Simner 10 to 15 minutes.
Remove bay leaf and season with salt and pepper. Stir two egg yolks into
cream. Add a small amount of warm soup mixture to egg-cream mixture. Stir
well and add to warm soup mixture, blending well. Heat, stirring
constantly, but do not boil. Yield: 4 to 6 servings.
MELINDA MORSE
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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