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Brodo With Soft Cooked Farm Egg, Shaved Artichoke & Porcini

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“Tasty comfort food from "The Float Away Cafe" in Atlanta.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove all outer leaves of artichokes by running a knife up from the stem and discard the leaves.
  2. Gently peel the stem - leaving it attached to the artichoke bottom.
  3. With a spoon remove the hairy “choke” and rub the artichoke bottom with half the lemon.
  4. Clean mushrooms & slice thinly.
  5. In sauce pot heat olive oil over medium heat and add the garlic.
  6. Sauté slightly.
  7. Add the chicken stock.
  8. Bring to a simmer and season with salt & pepper.
  9. Thinly slice the artichoke into simmering broth.
  10. Add mushrooms.
  11. Simmer for 3 minutes.
  12. Lower the heat and gently place eggs into broth.
  13. Cook eggs for 2 minutes and divide soup into four bowls placing an egg into each bowl.
  14. Garnish with arugula, mizuna or spicy greens.
  15. Serve with crusty bread.

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