Balnamoon Skink (An Irish Soup) Recipe

• 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

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

chicken, water, salt, pepper, celery root, carrot, parsley, frzn peas, mace, egg yolks, whipping cream, shredded leaf lettuce

Taken from cookeatshare.com/recipes/balnamoon-skink-an-irish-soup-76260 (may not work)