Little Soup from the 17th Century

• 4 1/2 cups chicken stock
• Salt and pepper
• Nutmeg
• 4 raw artichoke bottoms (preferably fresh), quartered and cut into thin slivers and topped with some fresh squeezed lemon juice
• 6 raw asparagus spears, cut on the bias in 1/4-inch thick pieces
• 1 lemon, halved
• 2 egg yolks, beaten
• 3/4 cup shredded green leaf lettuce
• 3 tablespoons coarsely chopped pistachio nuts

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 stock, salt, nutmeg, artichoke bottoms, lemon, egg yolks, pistachio nuts

Taken from www.foodnetwork.com/recipes/emeril-lagasse/little-soup-from-the-17th-century-recipe.html (may not work)