Brodo With Soft Cooked Farm Egg, Shaved Artichoke & Porcini

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 cups rich chicken broth or 8 cups chicken broth
• 1 garlic clove, sliced thinly
• 1 teaspoon olive oil
• 4 extra large fresh fertile farm eggs
• 2 globe artichokes
• 1 lemon, cut in half
• 4 porcini mushrooms
• 1 bunch arugula or 1 bunch mizuna
• 1 teaspoon salt (to taste)
• 1 teaspoon pepper (to taste)

Recipe

• 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 “chokeâ€? 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.