La Paz Cream of Artichoke Soup
Makes 4 servings

• 1- 1/2 - Tablespoon butter
• 1 - Tablespoon flour
• 1/2 - teaspoon salt
• 1/8 - teaspoon cayenne
• 1/8 - teaspoon nutmeg
• 3 - cups water
• 4 - cooked artichoke hearts [mashed]
• 1/2 cup cream
• 1 - egg yolk [beaten]
• 3 - Tablespoon dry white wine

Directions:

1. In a medium saucepan, melt the butter, stir in the flour, salt and pepper. 
2. Gradually add the water, stirring, and then the artichokes. Cook for 2 minutes. 
3. Mix together the creams, egg yolk, and wine, and slowly add to the soup, stirring constantly. 
4. Bring to just under boiling and serve.