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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, 14 June 2006

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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