| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
New, Text, Import |
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 |
tb |
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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