Artichoke soup 2

04591 ARTICHOKE SOUP INGREDIENTS for 4 PERSONS 200 g of artichoke hearts (fresh or frozen), 1 potato, 2 egg yolks, 40 g of butter, 1 tablespoon of chopped parsley, 2 tablespoons Parmesan cheese, 50 g onion, a litre of broth, salt, pepper, toasted bread croutons.

Clean the artichokes by removing the outer leaves and bearing only the heart.

Divide them into 4 parts and put them to soak in water and lemon juice for 5 minutes.

Fry the sliced onion in a little butter, add the broth, add the potatoes cut into chunks, and artichokes and continue cooking for about 25 minutes, stretching with more broth if necessary.

When cooking bake the contents into a saucepan and add the egg yolks, salt, pepper, parsley and stir with a whisk to mix well.

Let stand for a few minutes, then bake in a sweet soup tureen.

Serve with toasted bread croutons.