Ingredients
| Quantity | Ingredients |
|---|---|
| 4 large | artichokes, trimmed to hearts |
| 1 tbsp | olive oil |
| 1 leek | trimmed, cut in half lengthwise, |
| thoroughly cleaned and thinly | |
| sliced (about 1 1/2 cups) | |
| 1 large | potato, peeled and diced |
| 1 | celery stalk, chopped |
| 1 | bay leaf |
| 4 cups | reduced-sodium beef stock |
| 2 tbsp | fresh lemon juice |
| 1 | egg yolk |
| salt & freshly ground black pepper to taste |
Directions
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 and cook and stir until the leeks start to wilt, 3 to 5 minutes.
Add beef stock 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 soup cool for 5 minutes.
In a small bowl, whisk together lemon juice and egg yolk. Slowly add the egg mixture to the soup, stirring constantly. Taste and adjust seasonings. Serve immediately.
Source: Ocean Mist Farms http://oceanmist.com