Little Soup

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.