Little Soup

Little soup earns its name. It’s a quick, light first course built on good chicken broth, tender spring vegetables, and a ribbon of egg cooked straight into the pot (Italian stracciatella style). Total cook time from pour to ladle is about 10 minutes.

The order matters. Boil the broth first, then drop in diced artichoke bottoms for 2 minutes, then cut asparagus and lemon juice for another 2. Dialing the heat down and streaming in beaten egg yolks creates those long golden strands you want; pour them in too hot and they scramble into tight curds.

Bowl-side garnishing is part of the charm. Shredded lettuce and chopped pistachios wait in the empty bowls, and the hot soup ladled over wilts the lettuce just enough while leaving the pistachios crunchy. The nuts give every spoonful a fragrant pop.

Kitchen Tips

• Use fresh artichoke bottoms if they’re in season; frozen or jarred work beautifully when they’re not.
• Thin the beaten yolks with a spoonful of cold broth before streaming in, so they pour evenly into the pot without clumping.
• Cut asparagus on a sharp bias into thin pieces so it cooks through in 2 minutes without turning fibrous.
• Use butter lettuce or baby romaine for the garnish; tough lettuces don’t wilt elegantly.

Variations

• Add a sprig of fresh tarragon or chervil to the broth for an herbal, spring-forward note.
• Stir in a tablespoon of creme fraiche at the end for a silkier, richer finish.
• Swap pistachios for toasted pine nuts or slivered almonds for a different nutty accent.