Thistle Soup

INGREDIENTS FOR 6 PERSONS:

1 large thistle hunchback

1 lemon

2 cloves garlic

75 grams of butter

2 tablespoons olive oil

4 eggsslices of bread

Parmesan cheese

2 liters of chicken broth or turkey or capon

HOW TO COOK:

Clean up carefully the thistle removing the hardest outer coasts and filaments. Cut into pieces not large coastline and place them immediately in water acidulated with added 2 tablespoons of flour wellthrown, not to blacken it.

Meanwhile bring to a boil the salted water and boil thistles for few minutes. At this point, drain.

Meanwhile fry the cloves of whole garlic in the oil and butter, removing allude to brown. Then add the browned the coasts of thistle in pieces of two centimeters, mix in well to her taste and pour 2 quarts of broth around the chicken or capon or turkey. Season with salt and pepper during the cooking. Beat eggs on the bottom of the dish with a lot of Parmesan cheese and pour over the soup cooked, stirring well. If you prefer, use only the yolks and add a few tablespoons of cream and parmesan cheese. Bring immediately to the table and distribute it in individual dishes which have already been prepared a few slices of toasted bread, if desired, a little garlic.