Irish Chicken Broth – Balnamoon Skink

Bring 1 1/2 l of water to a boil, season with salt. Pour in the chicken and a little white pepper. Boil down for 1 hour. Next, add the peeled, halved celery bulb. After another 10 min, add the rest of the chopped soup vegetables to the pot. Make another 20 min.

Remove chicken from soup (use elsewhere). Strain the soup.

Cook the peas in it for 8 min. Cut the celery root into cubes. Mix egg yolks with milk, remove soup from heat and thicken. Season to taste with salt and freshly ground pepper.

Season strongly with salt and freshly ground pepper. Garnish with diced celery and coarsely chopped lettuce leaves.

Notes: for visual appeal, perhaps simmer and slice an entire carrot and add with the celery cubes. Made with 1200-g roast chicken, about 1 3/4 quarts of water. Fine and mild.

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