Little Soup From the 17th Century
| Yield: | 1 Servings |
| Categories: |
| 4 1/2 | c | Chicken stock |
| Salt and pepper | ||
| Nutmeg | ||
| 4 | Raw artichoke bottoms (preferably fresh), quartered and cut into thin slivers and topped with some fresh squeezed lemon juice | |
| 6 | Raw asparagus spears, cut on the bias 1/4 inch thick | |
| 1 | Lemon,; halved | |
| 2 | Egg yolks,; beaten | |
| 3/4 | c | Shredded green leaf lettuce |
| 3 | tb | Coarsely chopped pistachio nuts |
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