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Balnamoon Skink
one 3 pound chicken
6 cups of water
2 teaspoons of salt
1/2 teaspoon of pepper
1 celery root, cubed
1 leek, sliced
1 large carrot, sliced
2 tablespoons of chopped parsley
1 1/4 cups of frozen peas
1/4 teaspoon of ground mace
2 egg yolks
1/2 cup of heavy whipping cream
2 cups of shredded leaf lettuce or outer leaves of an iceberg lettuce |
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Place the chicken, water, salt and pepper in Dutch
oven. Cover and bring to a boil over moderate heat. Skim as needed. Reduce
the heat and simmer for 1 hour. Add celery root, leek and carrot to soup,
simmer for 15 minutes longer. remove chicken from broth and cool
slightly. Remove skin and bones, then dice chicken meat. Return diced
chicken to soup. Add parsley, peas, and mace, simmer for 8 - 10 minutes.
Beat the egg yolks and cream together well in small bowl. Add 2 tablespoons
of hot soup to cream mixture, stirring constantly. Slowly add cream mixture
to soup. Stirring constantly cook over very low heat for 3 minutes. Ladle
soup into serving bowls. Sprinkle each bowl with shredded lettuce.
Serves 6.
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