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Soup & Stew Recipes
Recipes: Chicken soup
Article Toolsby Nicole Davy
balnamoon
An Irish cream soup.
3 lb chicken
6 cups water
2 tsp salt
1/2 tsp pepper
1 celery stalk,sliced
1 leek,sliced
1 large carrot,peeled and sliced
2 tbsp chopped parsley
1 1/4 cup peas
1/4 tsp ground mace
2 egg yolks
1/2 cup cream
2 cups shredded leaf lettuce
Combine chicken,water,salt and pepper in a stock pot,bring to a boil over moderate heat,reduce to low and cook for 1 hour
Add the celery,leek and carrot,cook for 15 minutes.
Remove chicken,cool slightly.Skin and remove meat from the bones,dice the meat and return to the stock,add parsley,peas and mace simmer 8-10 minutes
beat egg yolk and cream together,add some of the soup to the cream mixture,beat well.slowly add it to the soup mixing well,cook over low heat for 3 minutes.
sprinkle lettuce over soup and serve.
Serves 6.
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