LITTLE SOUP FROM THE 17TH CENTURY

      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
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