Cream-soup from artichokes with chicken

rating: 0

Shell the artichokes; remove rough external leaves, separate bottoms. Sprinkle artichokes’ bottoms with lemon juice and couple with butter and broth. Brown flour in the oil in the saucepan separately, pour carefully broth and prepare white sauce. In this sauce add green peas, sprinkled artichokes’ bottoms and boil 15-20 minutes in the weak boiling. Sift this mixture and bring to a boil again, pour by the broth and dress with mixture of egg yolks and creams.
By serving, put into soup boiled chicken sirloin, cut into cubes, and cut leaves of boiled spinach.