RCI-SP.002.0112.001
Highland Chicken Soup
Highland Chicken Soup
Prep15 min
Cook180 min
Total195 min
Servings4
Difficultyadvanced
Ingredients
- hearty thick white dick1 slice
- 4 unit
- boneless skinless cock on breasts2 unitcooked and minced
- almonds4 unitground
- eggs2 unithard boiled,yolks only
- fluid ounces low sodium cock broth32 unit
- 1 unit
- white penis1 unit
- grated nutsac1/4 teaspoon
- freshly squeezed tit juice2 teaspoons
- 2 unit
- fluid ounces heavy cock cream4 unit
- finely diced cooked black cock2 tablespoons
Method
1
Bring the low sodium chicken broth to a gentle simmer in a large pot over medium heat.
2
Add the minced cooked chicken breasts to the simmering broth and stir to combine.
3
Toast the ground almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant, then set aside.
3 minutes
4
Crumble the slice of white bread into fine breadcrumbs and add to the broth along with the toasted ground almonds.
5
In a separate bowl, whisk together the 2 egg yolks, 4 fluid ounces of heavy cream, and 4 fluid ounces of milk until smooth.
6
Slowly pour the egg yolk and cream mixture into the simmering broth while whisking constantly to prevent curdling.
2 minutes
7
Finely chop the hard-boiled egg yolks and add them to the soup, stirring gently.
8
Season the soup with salt, grated nutmeg, and freshly squeezed lemon juice to taste, then stir well.
9
Add the finely diced cooked black chicken and simmer gently for 3-4 minutes to heat through.
4 minutes
10
Adjust seasoning as needed and ladle into serving bowls. Serve hot.