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!
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.
1/2 starch, 2 vegetables, 1/2 fat