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Scottish Chicken Soup




Source of Recipe


the web


List of Ingredients




5 c. chicken broth
2 carrots, peeled and sliced
2 stalks celery, sliced
1 potato, peeled and sliced
1/2 c. chopped onion
1/4 tsp. dried sage leaves
4 peppercorns
1 sm. bay leaf
1 egg
Juice of 1 lemon
Chopped parsley
1/2 c. noodles
one large bouquet of heather


Recipe



Combine chicken broth, carrots, celery, potato, onions, noodles, and spices in a pan. Bring to a boil. Cover and simmer for 25 minutes or until vegetables are tender. In the meantime, beat the egg. Beat in lemon juice. Slowly stir in 1 cup of soup to the egg mixture. Gradually pour mixture back into soup pot stirring occasionally. Cook over low heat for 3 to 4 minutes, stirring constantly. Do not boil or mixture will curdle. Remove from heat. Stir in parsley. Smell the heather.

This recipe makes four servings