Little Soup

Reminiscent of chinese cooking with its egg strands, Little Soup is made with chicken stock and traditional vegetables which would have been found growing wild in the 17th century. 

Ingredients:

4 1/2 cups chicken stock
Salt, pepper and nutmeg to season
4 artichoke bottoms
6 asparagus spears
1 lemon
2 egg yolks
3/4 cup green leaf lettuce
3 Tbsp. pistachio nuts

Method:

Pour the chicken stock into a large soup pot and bring it gently to the boil. Season with salt, pepper and the nutmeg.

Quarter the artichoke before slicing it up into thin slivers then add to the seasoned stock.

Slice the lemon in half and squeeze the juice into the mixture. Continue to cook for another 2 minutes.

Beat the egg yolks and turn down the heat before adding them slowly to the soup. Long strands of egg will form in the pot.

Taste and adjust seasoning if necessary.

Divide the lettuce and pistachios between the bowls and spoon soup over the lettuce and pistachio mix. Serve hot.