some salt 1,100 ml chicken stock 4 artichoke bottoms 6 asparagus spears 1/4 thi 1 lemon 2 egg yolks 20 gr green leaf lettuce 26 gr coarsely pistachio
Instructions
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 ----