Little Soup From The 17th Century

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