Skink Soup

Honestly?  I had never heard of Skink Soup.  A little research taught me that "Skink" is an old Irish and Scottish term meaning broth.

Trust Lolly when I tell you....this may be the best soup I have ever made.  The ingredients are readily available and should be some of your pantry and refrigerator/freezer staples.  I am in love with this soup.

2 celery stalks, halved lengthwise and diced

4 small carrots, thinly sliced

1 small leek, halved lengthwise and sliced

3 1/2 cups chicken stock

1 bay leaf

1 cup diced cooked chicken

1/2 cup green peas

4 small scallions, some green tops included, thinly sliced

1 egg yolk

1/2 cup heavy whipping cream

4 Boston or butter letuce leaves, shredded

salt and pepper

Put the celery, carrots, and leek in a saucepan with the stock, bay leaf, and salt and pepper to taste.  Cover and bring to a boil.  Reduce the heat to medium, then simmer for 15 minutes, or until tender.

Add the chicken, peas and scallions.  Simmer for about 8 minutes, or until the peas are just tender.

Remove the pan from the heat.  Lightly beat the egg yolk and cream together in a small bowl and stir the mixture into the soup.  Reheat gently, stirring.

Ladle into warm bowls, add the lettuc and serve immediately.

From:  The Irish Pub Cookbook