Scottish Soup

Submitted by: Admin on 06/27/2007

171 views
2.76 avg rating
17 votes

Rating

Hot soup. thickened with the addition of lemon juice and egg, is laden with chunky vegetables.

Ingredients

5 cups chicken broth
2 carrots, peeled and sliced
2 stalks celery, sliced
1 potato, peeled and diced
1/2 cup chopped onions
1/2 cup noodles
1/4 tsp. dried sage leaves
4 peppercorns
1 small bay leaf
1 egg
Juice of 1 lemon
Chopped parsley

Directions

Combine chicken broth, carrots, celery, potato, onions, noodles and spices in a pan. Bring to a boil. Cover and simmer for 25 min. or until vegetables are tender.

Meanwhile, beat the egg. Beat in lemon juice. Slowly stir 1 cup soup into egg mixture. Gradually pour mixture back into soup pot, stirring constantly.

Cook over low heat for 3 to 4 min., stirring constantly. Do not boil or mixture will curdle. Remove from heat. Stir in chopped parsley.

Comments

For a more substantial soup, add 1 cup slivered, cooked chicken 5 min. before removing from heat. Peas or green beans also can be added. Rice can be substituted for the noodles.

Course

Lunch or Dinner

Servings

Time to prepare

15 Minutes

Difficulty

Average

Comments

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