|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|
|4 cups||reduced-sodium beef stock|
|2 tbsp||fresh lemon juice|
|salt & freshly ground black pepper to taste|
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