Little Soup

• 4 1/2 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
• 3/4 each lettuce leaves cut
• 3 tablespoons pistachio nuts chopped

1. In a soup pot, bring the stock to a gentle boil, season with the salt, pepper, and nutmeg.
2. Then add the artichoke slivers and boil for 2 minutes.
3. Add the asparagus and juice of the lemon.
4. Continue to cook for 2 minutes.
5. Turn down the heat and add the yolks, long strands will form.
6. Adjust the seasonings.
7. Divide the lettuce and pistachios between 4 bowls.
8. Ladle the hot soup over the garnishes.
9. Serve immediately.

chicken broth, salt, nutmeg, artichokes bottoms, lemon halved, egg yolks, pistachio nuts

Taken from recipeland.com/recipe/v/little-soup-40973 (may not work)