Cream soup of artichokes

Ingredients
Artichokes 2 pcs., boiled chicken (fillet) 15, 25 green peas, spinach 20, butter 20, 20 flour, eggs 1/4 pcs., 50 cream, lemon 1/6 pcs.

Artichokes are treated as follows: cut the top part of the leaves with sharp ends and are removed at the base of the stem, the cut is moistened with citric acid to protect against darkening.

Metal spoon clean out the inside, inedible part of the artichoke, artichokes and then washed. That during the cooking leaves are not broke, artichokes tie up threads.

After treatment, the artichokes should be immediately boil; they can be stored before cooking in acidified with citric acid, cold water is not more than one hour. For prolonged storage peeled artichokes darken.

Artichoke bottoms sprinkle with lemon juice and simmered with butter and broth. Separately, in a pan fry the flour to cook white sauce with chicken broth. The sauce add green peas, simmered artichoke bottoms and cook for 15-20 minutes at a low boil. 

Mass rubbed through a sieve and bring to a boil again, dilute the broth and season with a mixture of egg yolks and cream.
When serving the soup to put cooked chicken, diced, boiled and chopped spinach leaves.