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Add a photoServings: 6
Ingredients
- 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
Directions
- Wash chicken well inside and out. Combine chicken, water, salt and pepper in Dutch oven. Cover; bring to a boil over moderate heat. Skim any scum from surface. Reduce heat to low; cook 1 hour.
- Clean and cube celery root. Add in celery root, leek and carrot to soup; cook 15 min. Remove chicken; cold slightly. Skin; remove from bones; dice. Return chicken to soup. Add in parsley, peas and mace; simmer 8 to 10 min.
- Beat egg yolks and cream together well in small bowl. Add in some of soup to cream mix; beat well. Add in slowly to soup, mixing well. Cook over very low heat 3 min. Ladle soup into serving bowls. Sprinkle each bowl with some shredded lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 34 | 51% |
| Total Fat 3.91g | 5% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 830mg | 35% |
| Potassium 116mg | 3% |
| Total Carbs 6.38g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.21g | 1% |
| Protein 2.0g | 3% |
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