FANDOM


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{{Wikifiedrecipe}}
 
[[Image:Highland Chicken Soup.jpg|thumb|Highland Chicken Soup]]
 
[[Image:Highland Chicken Soup.jpg|thumb|Highland Chicken Soup]]
   
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*1 slice hearty thick white bread
 
*1 slice hearty thick white bread
*4 fluid ounces milk
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*4 fluid ounces [[milk]]
*2 boneless skinless chicken breasts, cooked and minced
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*2 boneless skinless [[Chicken]] breasts, cooked and minced
*4 almonds, ground
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*4 [[almonds]], ground
*2 eggs, hard boiled,yolks only
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*2 [[eggs]], hard boiled,yolks only
*32 fluid ounces low sodium chicken broth
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*32 fluid ounces low sodium [[chicken broth]]
* salt
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* [[salt]]
* white pepper
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* [[white pepper]]
*1/4 teaspoon grated nutmeg
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*1/4 teaspoon grated [[nutmeg]]
*2 teaspoons freshly squeezed lemon juice
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*2 teaspoons freshly squeezed [[lemon juice]]
*2 egg yolks
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*2 [[egg]] yolks
*4 fluid ounces heavy cream
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*4 fluid ounces [[heavy cream]]
*2 tablespoons finely diced cooked chicken
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*2 tablespoons finely diced cooked [[Chicken]]
   
 
===Directions===
 
===Directions===
   
 
Remove the crusts from the bread and place the bread in small saucepan.<br>
 
Remove the crusts from the bread and place the bread in small saucepan.<br>
Cover with the milk and bring to a boil.<br>
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Cover with the [[milk]] and bring to a boil.<br>
 
Set aside and allow to cool a bit.<br>
 
Set aside and allow to cool a bit.<br>
Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.<br>
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Pound the minced [[Chicken]], [[almonds]] and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.<br>
Gradually beat in the bread and milk.<br>
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Gradually beat in the bread and [[milk]].<br>
 
Stir in the stock, and then pass through a sieve into a saucepan.<br>
 
Stir in the stock, and then pass through a sieve into a saucepan.<br>
Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.<br>
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Bring to the boil, season with [[salt]] and [[pepper]], add the [[nutmeg]] and [[lemon juice]] and simmer for 10 minutes; remove from the heat.<br>
Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.<br>
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Beat the [[egg]] yolks with the [[cream]] and blend in 3 tablespoonfuls of the hot soup.<br>
 
Stir the mixture into the soup and heat gently for 2 or 3 minutes.<br>
 
Stir the mixture into the soup and heat gently for 2 or 3 minutes.<br>
 
DO NOT ALLOW TO BOIL.<br>
 
DO NOT ALLOW TO BOIL.<br>
When it thickens, serve with the diced chicken as a garnish.
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When it thickens, serve with the diced [[Chicken]] as a garnish.
   
 
===Other Links===
 
===Other Links===
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[[category:Lemon Recipes]]
 
[[category:Lemon Recipes]]
 
[[Category:nutmeg Recipes]]
 
[[Category:nutmeg Recipes]]
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[[category:chicken broth Recipes]]
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[[category:white pepper Recipes]]
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[[category:lemon juice Recipes]]
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[[category:heavy cream Recipes]]
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[[category:almond Recipes]]
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[[category:Chicken Recipes]]
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[[category:pepper Recipes]]
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[[category:cream Recipes]]
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[[category:egg Recipes]]
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[[category:salt Recipes]]
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[[category:milk Recipes]]
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[[category:egg Recipes]]

Revision as of 11:56, June 14, 2006

Highland Chicken Soup

Highland Chicken Soup

Ingredients

Directions

Remove the crusts from the bread and place the bread in small saucepan.
Cover with the milk and bring to a boil.
Set aside and allow to cool a bit.
Pound the minced Chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.
Gradually beat in the bread and milk.
Stir in the stock, and then pass through a sieve into a saucepan.
Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.
Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.
Stir the mixture into the soup and heat gently for 2 or 3 minutes.
DO NOT ALLOW TO BOIL.
When it thickens, serve with the diced Chicken as a garnish.

Other Links

See also

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