---------- Recipe via Meal-Master (tm) v8.04
       Title: Little Soup From The 17th Century
  Categories: New, Text, Import
       Yield: 4 servings
     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.
   Yield: 4 servings
   Recipe By     :ESSENCE OF EMERIL SHOW #EE2241
                                         Date: Thu, 31
   Oct 1996 08:27:35 -0500