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Balnamoon Skink

3 lb Chicken
6 c Water
2 ts Salt
1/2 ts Pepper
1 Celery root, cubed
1 Leek, sliced
1 lg Carrot, sliced
2 tb Chopped parsley
1 1/4 c Frozen peas
1/4 ts Ground mace
2 Egg yolks
1/2 c Heavy whipping cream
2 c Shredded leaf lettuce

Place chicken, water, salt and pepper in Dutch oven. Cover; bring to a boil. Reduce heat, simmer for 1 hour, skimming as necessary. Add celery root, leek and carrot to soup; simmer 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. 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 3 minutes. Ladle soup into serving bowls, sprinkle with lettuce leaves.

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