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!

G. Franco Romagnoli
Source: EatingWell Magazine, March/April 1994

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Recipe Summary

total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; saute 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.

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  • 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 Facts

126 calories; protein 6.1g 12% DV; carbohydrates 20.5g 7% DV; exchange other carbs 1.5; dietary fiber 6.7g 27% DV; sugars 2.8g; fat 3.3g 5% DV; saturated fat 0.6g 3% DV; cholesterol 34.1mg 11% DV; vitamin a iu 333.5IU 7% DV; vitamin c 18.7mg 31% DV; folate 93.1mcg 23% DV; calcium 65.4mg 7% DV; iron 1.9mg 11% DV; magnesium 75.9mg 27% DV; potassium 631.6mg 18% DV; sodium 454.5mg 18% DV; thiamin 0.1mg 12% DV.