Artichoke Soup


  • 4 large artichokes, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 leek, trimmed, cut in half lengthwise, thoroughly cleaned and thinly sliced (1 1/2 cups)
  • 1 large all-purpose potato, peeled and diced
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 4 cups reduced-sodium beef broth
  • 2 tablespoons lemon juice
  • 1 large egg yolk
  • Salt & freshly ground pepper, to taste


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!

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