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Receta Balnamoon Skink (An Irish Soup)
by Global Cookbook

Balnamoon Skink (An Irish Soup)
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Ingredientes

  • 2 1/2 x to 3-lb. chicken
  • 6 c. water
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 x celery root
  • 1 x leek, sliced
  • 1 lrg carrot, peeled, sliced
  • 1 Tbsp. minced parsley
  • 1 1/4 c. frzn peas
  • 1/4 tsp grnd mace
  • 2 x egg yolks
  • 1/2 c. whipping cream
  • 2 c. shredded leaf lettuce or possibly outer leaves of an iceberg lettuce

Direcciones

  1. Wash chicken well inside and out. Combine chicken, water, salt and pepper in Dutch oven. Cover; bring to a boil over moderate heat. Skim any scum from surface. Reduce heat to low; cook 1 hour.
  2. Clean and cube celery root. Add in celery root, leek and carrot to soup; cook 15 min. Remove chicken; cold slightly. Skin; remove from bones; dice. Return chicken to soup. Add in parsley, peas and mace; simmer 8 to 10 min.
  3. Beat egg yolks and cream together well in small bowl. Add in some of soup to cream mix; beat well. Add in slowly to soup, mixing well. Cook over very low heat 3 min. Ladle soup into serving bowls. Sprinkle each bowl with some shredded lettuce.