Brodo With Soft Cooked Farm Egg, Shaved Artichoke & Porcini |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tasty comfort food from The Float Away Cafe in Atlanta. Ingredients:
8 cups rich chicken broth or 8 cups chicken broth |
1 garlic clove, sliced thinly |
1 teaspoon olive oil |
4 extra large fresh fertile farm eggs |
2 globe artichokes |
1 lemon, cut in half |
4 porcini mushrooms |
1 bunch arugula or 1 bunch mizuna |
1 teaspoon salt (to taste) |
1 teaspoon pepper (to taste) |
Directions:
1. Remove all outer leaves of artichokes by running a knife up from the stem and discard the leaves.
2. Gently peel the stem - leaving it attached to the artichoke bottom.
3. With a spoon remove the hairy “choke” and rub the artichoke bottom with half the lemon.
4. Clean mushrooms & slice thinly.
5. In sauce pot heat olive oil over medium heat and add the garlic.
6. Sauté slightly.
7. Add the chicken stock.
8. Bring to a simmer and season with salt & pepper.
9. Thinly slice the artichoke into simmering broth.
10. Add mushrooms.
11. Simmer for 3 minutes.
12. Lower the heat and gently place eggs into broth.
13. Cook eggs for 2 minutes and divide soup into four bowls placing an egg into each bowl.
14. Garnish with arugula, mizuna or spicy greens.
15. Serve with crusty bread.
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