FANDOM


m (Robot: Removing from Category:Salt Recipes)
(Robot: Removing categories)
Line 2: Line 2:
 
[[Image:Highland Chicken Soup.jpg|thumb|Highland Chicken Soup]]
 
[[Image:Highland Chicken Soup.jpg|thumb|Highland Chicken Soup]]
   
===Ingredients===
+
==Ingredients==
   
 
*1 slice hearty thick white bread
 
*1 slice hearty thick white bread
Line 18: Line 18:
 
*2 tablespoons finely diced cooked [[Chicken]]
 
*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>
Line 32: Line 32:
 
When it thickens, serve with the diced [[Chicken]] as a garnish.
 
When it thickens, serve with the diced [[Chicken]] as a garnish.
   
===Other Links===
+
==Other Links==
   
 
==See also==
 
==See also==
Line 39: Line 39:
 
[[Category:Scottish Meat Dishes]]
 
[[Category:Scottish Meat Dishes]]
 
[[Category:Scottish Recipes]]
 
[[Category:Scottish Recipes]]
[[Category:Lemon Recipes]]
+
 
[[Category:Nutmeg Recipes]]
 
[[Category:Nutmeg Recipes]]
 
[[Category:Chicken broth Recipes]]
 
[[Category:Chicken broth Recipes]]
 
[[Category:White pepper Recipes]]
 
[[Category:White pepper Recipes]]
[[Category:Lemon juice Recipes]]
+
 
[[Category:Heavy cream Recipes]]
 
[[Category:Heavy cream Recipes]]
 
[[Category:Almond Recipes]]
 
[[Category:Almond Recipes]]
 
[[Category:Chicken Recipes]]
 
[[Category:Chicken Recipes]]
[[Category:Pepper Recipes]]
 
[[Category:Cream Recipes]]
 
[[Category:Egg Recipes]]
 
[[Category:Milk Recipes]]
 

Revision as of 09:26, January 10, 2010

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

Community content is available under CC-BY-SA unless otherwise noted.