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    You are in: Home / Recipes / Brodo With Soft Cooked Farm Egg, Shaved Artichoke & Porcini Recipe
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    Brodo With Soft Cooked Farm Egg, Shaved Artichoke & Porcini

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    John 11-44's Note:

    Tasty comfort food from "The Float Away Cafe" in Atlanta.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

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    Nutritional Facts for Brodo With Soft Cooked Farm Egg, Shaved Artichoke & Porcini

    Serving Size: 1 (1336 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 203.4
     
    Calories from Fat 82
    40%
    Total Fat 9.1 g
    14%
    Saturated Fat 2.5 g
    12%
    Cholesterol 211.5 mg
    70%
    Sodium 2265.4 mg
    94%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 5.0 g
    20%
    Sugars 2.1 g
    8%
    Protein 19.2 g
    38%

    The following items or measurements are not included:

    arugula

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