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Scottish Soup |
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Submitted by: Admin on 06/27/2007
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171 views
2.76 avg rating
17 votes
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Rating |
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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
4
Time to prepare
15 Minutes
Difficulty
Average
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