| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 1/2 | c | 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 1/4 inch thick | ||
| 1 | Lemon, halved | |
| 2 | Egg yolks, beaten | |
| 3/4 | c | Shredded green leaf lettuce |
| 3 | T | Coarsely chopped pistachio |
| nuts |
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. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2241 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 08:27:35 -0500 From: Meg Antczak <meginny@frontiernet.net>
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