Little soup from the 17th century

Yield: 4 Servings

Ingredients:

4 1/2 c chicken stock : Salt and pepper : Nutmeg
4 raw artichoke bottoms(

Instructions:

: 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 Recipe By :ESSENCE OF EMERIL SHOW #EE2241 Date: Thu 31 Oct 1996 08:27:35 ~0500