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December 2009 :
Highland Chicken
Soup
4
tablesp. butter, 5 tablesp. flour, 1 3/4 pts. hot, well-flavoured
chicken stock,
salt and pepper, pinch of ground mace, 4 oz. cooked chicken, 1/4 pt.
milk,
1 egg yolk, lemon juice, 1 tablesp. finely chopped parsley.
* * *
Melt butter in a pan, stir in flour and cook gently for 2-3 minutes.
Gradually blend in hot stock, stirring until smooth after each
addition.
Season with salt, pepper and a pinch of mace. Reduce heat as low as
it will go and
simmer uncovered for about 20 minutes, stirring occasionally to
prvent a skin from forming.
Meanwhile remove any skin and bones from chicken and cut meat into
small pieces.
Add to the soup and continue simmering, stirring for another 10
minutes or until soup
is thickened and creamy. Stir in the milk and heat through again.
Use
some milk and beat the egg yolk with it in a cup, then gradually add
2 spoonfuls of hot soup
to blend and pour mixture back into the pan.
Stir over very low heat for 1-2 minutes. The soup should not reach
boiling or even
simmering point, or the egg yolk may curdle.
Draw off heat, check seasoning and add a few drops of lemon juice to
taste. Serve sprinkled with parsley.
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