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! Source: EatingWell Magazine, March/April 1994

G. Franco Romagnoli


Ingredient Checklist


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.

  • 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; 3.3 g total fat; 0.6 g saturated fat; 34 mg cholesterol; 454 mg sodium. 632 mg potassium; 20.5 g carbohydrates; 6.7 g fiber; 3 g sugar; 6.1 g protein; 334 IU vitamin a iu; 19 mg vitamin c; 93 mcg folate; 65 mg calcium; 2 mg iron; 76 mg magnesium;