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==See also==
 
==See also==
   
[[Category: Scottish Soups]]
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[[Category:Scottish Soups]]
[[Category: Scottish Meat Dishes]]
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[[Category:Scottish Meat Dishes]]
[[Category:Scottish Recipes]]
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[[Category:Scottish Recipes]]
[[category:Lemon Recipes]]
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[[Category:Lemon Recipes]]
[[Category:nutmeg Recipes]]
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[[Category:Nutmeg Recipes]]
[[category:chicken broth Recipes]]
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[[Category:Chicken broth Recipes]]
[[category:white pepper Recipes]]
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[[Category:White pepper Recipes]]
[[category:lemon juice Recipes]]
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[[Category:Lemon juice Recipes]]
[[category:heavy cream Recipes]]
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[[Category:Heavy cream Recipes]]
[[category:almond Recipes]]
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[[Category:Almond Recipes]]
[[category:Chicken Recipes]]
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[[Category:Chicken Recipes]]
[[category:pepper Recipes]]
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[[Category:Pepper Recipes]]
[[category:cream Recipes]]
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[[Category:Cream Recipes]]
[[category:egg Recipes]]
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[[Category:Egg Recipes]]
[[category:salt Recipes]]
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[[Category:Milk Recipes]]
[[category:milk Recipes]]
 
[[category:egg Recipes]]
 

Revision as of 09:05, January 9, 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

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