Little Soup from the 17th Century

1. 1

   In a soup pot, bring the stock to a gentle boil, season with the salt, pepper, and nutmeg.

2. 2

   Then add the artichoke slivers and boil for 2 minutes.

3. 3

   Add the asparagus and juice of the lemon.

4. 4

   Continue to cook for 2 minutes.

5. 5

   Turn down the heat and add the yolks, long strands will form.

6. 6

   Adjust the seasonings.

7. 7

   Divide the lettuce and pistachios between 4 bowls.

8. 8

   Ladle the hot soup over the garnishes.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.