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Little Soup From The 17th Century Recipe

Little Soup From The 17th Century recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Little Soup From The 17th Century recipe  PDF


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. Recipe By :ESSENCE OF EMERIL SHOW EE2241 Date: Thu, 31 Oct 1996 08:27:35 0500

Little Soup From The 17th Century recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
512 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Little Soup From The 17th Century recipe  PDF   Asparagus recipes RSS   Thumsb up

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