Little Soup
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
nutmeg
|
*
|
| 4 | each |
artichokes
bottoms, quartered, diced |
*
|
| 6 | each |
asparagus
raw, cut up |
*
|
| 1 | each |
lemon
halved |
|
| 2 | each |
egg yolks
beaten |
*
|
| ¾ | each |
lettuce leaves
cut |
*
|
| 3 | tablespoons |
pistachio nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
nutmeg
|
*
|
| 4 | each |
artichokes
bottoms, quartered, diced |
*
|
| 6 | each |
asparagus
raw, cut up |
*
|
| 1 | each |
lemon
halved |
|
| 2 | each |
egg yolks
beaten |
*
|
| 0.8 | each |
lettuce leaves
cut |
*
|
| 45 | ml |
pistachio nuts
chopped |
|
Directions
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.
