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


Recipe Summary

50 mins


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; protein 6.1g; carbohydrates 20.5g; dietary fiber 6.7g; sugars 2.8g; fat 3.3g; saturated fat 0.6g; cholesterol 34.1mg; vitamin a iu 333.5IU; vitamin c 18.7mg; folate 93.1mcg; calcium 65.4mg; iron 1.9mg; magnesium 75.9mg; potassium 631.6mg; sodium 454.5mg; thiamin 0.1mg.

1/2 starch, 2 vegetables, 1/2 fat