Little Soup From The 17th Century
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Little Soup From The 17th Century
  Soups  
Last updated 6/12/2012 1:27:35 AM. Recipe ID 62554. Report a problem with this recipe.
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      Title: Little soup from the 17th century
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
    4 1/2 c  chicken stock
  :          Salt and pepper
  :          Nutmeg
        4    raw artichoke bottoms(
  :          preferably fresh) ,
  :          quartered and
  :          into thin slivers and topped
  :          with some -- fresh squeeze
        6    raw asparagus spears, cut on
  :          the bias in -- 1/4 inch thi
        1    lemon, -- halved
        2    egg yolks, -- beaten
      3/4 c  shredded green leaf lettuce
        3 TB coarsely chopped pistachio
  :          nuts
  
  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
  
  




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Recipe ID 62554 (Apr 03, 2005)

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