Artichoke Soup

http://www.eatingwell.com/recipes/artichoke_soup.html

From EatingWell:  March/April 1994

Whisking an egg yolk at the end yields a creamy, decadent result in this lemony artichoke soup. Make it a meal: Make Tomato-Basil Finger Sandwiches while the artichokes are simmering and dinner is ready in a snap!

6 servings, 1 cup each | Active Time: 20 minutes | Total Time: 50 minutes

Ingredients

• 4 large artichokes, trimmed
• 1 tablespoon extra-virgin olive oil
• 1 leek, trimmed, cut in half lengthwise, thoroughly cleaned and thinly sliced (1 1/2 cups)
• 1 large all-purpose potato, peeled and diced
• 1 stalk celery, chopped
• 1 bay leaf
• 4 cups reduced-sodium beef broth
• 2 tablespoons lemon juice
• 1 large egg yolk
• Salt & freshly ground pepper, to taste

Preparation

1. Cut trimmed artichokes into thin wedges. Heat oil in a large soup pot over high heat. Add the artichokes, leek, potato, celery and bay leaf; sauté until the leek starts to wilt, 3 to 5 minutes. Add broth, and bring to a boil. Cover, reduce heat to low and simmer until potatoes and artichokes are tender, about 30 minutes. Remove from heat and discard bay leaf. Let the soup cool for 5 minutes.
2. Whisk together lemon juice and egg yolk in a small bowl. Slowly add the egg mixture to soup, stirring constantly. Taste and adjust seasonings with salt and pepper.

Nutrition

Per serving : 142 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 34 mg Cholesterol; 21 g Carbohydrates; 8 g Protein; 7 g Fiber; 209 mg Sodium; 684 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetables, 1/2 fat