Little Soup from the 17th Century (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 1/2 cups 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 in 1/4-inch thick pieces |
1 lemon, halved |
2 egg yolks, beaten |
3/4 cup shredded green leaf lettuce |
3 tablespoons coarsely chopped pistachio nuts |
Directions:
1. 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.
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