Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken 2 tb Chopped parsley
6 c Water 1 1/4 c Frozen peas
2 ts Salt 1/4 ts Ground mace
1/2 ts Pepper 2 Egg yolks
1 Celery root, cubed 1/2 c Heavy whipping cream
1 Leek, sliced 2 c Shredded leaf lettuce
1 lg Carrot, sliced

Place chicken, water, salt and pepper in Dutch oven. Cover; bring to a
boil. Reduce heat, simmer for 1 hour, skimming as necessary. Add
celery root, leek and carrot to soup; simmer another 15 minutes.
Remove chicken from broth and cool slightly. Remove skin and bones,
then dice chicken meat. Return meat to soup. Add parsley, mace and
peas; simmer 10 minutes. Beat egg yolk and cream together. Add 2
tablespoons hot soup to mixture, then stir into hot soup, stirring
constantly. Cook over very low heat 3 minutes. Ladle soup into
serving bowls, sprinkle with lettuce leaves.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-25-95

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