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