m (Robot: Removing from Category:Salt Recipes)
(Robot: Removing categories)
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[[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
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*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>
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When it thickens, serve with the diced [[Chicken]] as a garnish.
 
When it thickens, serve with the diced [[Chicken]] as a garnish.
   
===Other Links===
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==Other Links==
   
 
==See also==
 
==See also==
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[[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, 10 January 2010

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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