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G. Franco Romagnoli
“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!”
4 large artichokes, trimmed
1 tablespoon extra-virgin olive oil
1 leek, trimmed, cut in half lengthwise, thoroughly cleaned and thinly sliced (1½ 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
1Cut 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.
2Whisk 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.