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Balnamoon Skink    Ingredients   3 lb Chicken 6 c Water 2 ts Salt 1/2 ts Pepper 1 Celery root, cubed 1 Leek, sliced 1 lg Carrot, sliced 2 tb Chopped parsley 1 1/4 c Frozen peas 1/4 ts Ground mace 2 Egg yolks 1/2 c Heavy whipping cream 2 c Shredded leaf lettuce Difficulty: High Vegetarian: No Hits: 55 Rating: No votes Date added;: 25.Feb.2008 Author: g35mc Instructions   1. Place chicken, water, salt and pepper in Dutch oven. 2. Cover; bring to a boil. 3. Reduce heat, simmer for 1 hour, skimming as necessary. 4. Add celery root, leek and carrot to soup; simmer another 15 minutes. 5. Remove chicken from broth and cool slightly. 6. Remove skin and bones, then dice chicken meat. 7. Return meat to soup. 8. Add parsley, mace and peas; simmer 10 minutes. 9. Beat egg yolk and cream together. 10. Add 2 tablespoons hot soup to mixture, then stir into hot soup, stirring constantly. 11. Cook over very low heat 3 minutes. 12. Ladle soup into serving bowls, sprinkle with lettuce leaves. Recipe Rating 1 (Bad) 10 (Good) Send to a friend You must login first before use this feature...

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