- 1 cup sliced artichoke hearts, cooked
- 3 tbspns butter
- 1/2 cup chopped green onions
- 1 bay leaf
- 1 piece chopped celery
- 1 chopped carrot
- 1 quart chicken comsomme
- 2 egg yolks
- 1 cup heavy cream
- Pinch of thyme
Saute green onions, celery, carrot, bay leaf, and thyme in butter. Add chicken consomme, and simmer 10 to 15 minutes.
Add cooked artichoke hearts. Continue simmering another 10 minutes. Remove from fire.
Add beaten yolks and cream. Season with salt and pepper to taste, and serve.
More "Lost" Soup RecipesOld-Style San Francisco French Onion Soup (1884)
Winter Tomato Soup with White Wine (1962)
(Origin - "Secrets from New Orleans' Best Kitchens" by Earlyne S. Levitas, 1973. Recipe from Masson's, .an elegant French restaurant open in News Orleans from 1950 to 1993.)