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Balnamoon Skink
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- #3820
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 pounds whole chicken
6 cups water
2 teaspoons salt
1/2 teaspoon black pepper
1 celery root, cubed
1 leek, sliced
1 large carrot, sliced
2 tablespoons chopped parsley
1 1/4 cup frozen peas
1/4 teaspoon ground mace
2 egg yolks
1/2 cup heavy whipping cream
2 cups shredded leaf lettuce
directions
Place chicken, water, salt and pepper in a Dutch oven. Cover and bring to a boil. Reduce heat and simmer for 1 hour, skimming as necessary.
Add celery root, leek and carrot to soup. Simmer for another 15 minutes.
Remove chicken from broth and cool slightly. Remove skin and bones, then dice chicken meat. Return meat to soup. Add parsley, mace and peas. Simmer 10 minutes longer.
Beat egg yolk and cream together. Add 2 tablespoons hot soup to mixture, then stir into hot soup, stirring constantly. Cook over very low heat for 3 minutes.
Ladle soup into serving bowls and sprinkle with lettuce leaves.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
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