Make and share this Scottish Highland Chicken Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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