day one - skink soup
Nothing says comfort on a cold mid-winter’s night like a steamy bowl of soup. “Skink” is an Irish-Scotts term for broth, though skink soup itself usually is a bit creamier than your average broth based soup. It’s s fairly simple, straightforward soup with very few ingredients but is delicious paired with a chunk of warm, homemade bread.
We bought a decent sized chicken and roasted it with sea salt, butter and rosemary. We used the fat and bones to make the stock for the soup, but if you’re in a pinch or don’t feel like prepping a chicken to make stock, feel free to get it already made.
Skink Soup - Ingredients
3 celery stalks, halved lengthwise and coarsely chopped4 medium carrots, peeled and sliced1 small onion, diced4 green onions including dark green tops, chopped2 cups diced or shredded dark meat chicken1 egg yolk1/2 cup heavy (or double) cream3 cups chicken stock5 cups waterSeveral leaves of butter lettuce (sometimes called Boston lettuce), shredded2 bay leaves, salt and pepper to taste
This will probably be the easiest soup you ever cook. Put the celery, carrots, onions, chicken, bay leaves and stock into a pot and bring to a boil. Reduce heat to medium high and simmer for 15 minutes. Add salt and pepper to taste.
While the soup is cooking, mix the egg yolk and cream together until it is blended. When the 15 minutes are up, slowly pour the mixture into the soup, stirring to blend. Reduce heat to low, simmer five minutes.
Garnish soup with butter lettuce leaves (about one or two previously whole leaves per bowl) and excess green onion tops.

day one - skink soup

Nothing says comfort on a cold mid-winter’s night like a steamy bowl of soup. “Skink” is an Irish-Scotts term for broth, though skink soup itself usually is a bit creamier than your average broth based soup. It’s s fairly simple, straightforward soup with very few ingredients but is delicious paired with a chunk of warm, homemade bread.

We bought a decent sized chicken and roasted it with sea salt, butter and rosemary. We used the fat and bones to make the stock for the soup, but if you’re in a pinch or don’t feel like prepping a chicken to make stock, feel free to get it already made.

Skink Soup - Ingredients

3 celery stalks, halved lengthwise and coarsely chopped
4 medium carrots, peeled and sliced
1 small onion, diced
4 green onions including dark green tops, chopped
2 cups diced or shredded dark meat chicken
1 egg yolk
1/2 cup heavy (or double) cream
3 cups chicken stock
5 cups water
Several leaves of butter lettuce (sometimes called Boston lettuce), shredded
2 bay leaves, salt and pepper to taste

This will probably be the easiest soup you ever cook. Put the celery, carrots, onions, chicken, bay leaves and stock into a pot and bring to a boil. Reduce heat to medium high and simmer for 15 minutes. Add salt and pepper to taste.

While the soup is cooking, mix the egg yolk and cream together until it is blended. When the 15 minutes are up, slowly pour the mixture into the soup, stirring to blend. Reduce heat to low, simmer five minutes.

Garnish soup with butter lettuce leaves (about one or two previously whole leaves per bowl) and excess green onion tops.


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  11. x-y-zz reblogged this from straightfromtheshire and added:
    Sounds perfect for a cold winter’s night.
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    Shire food! Yesss Following this blog yes I am, yup yup
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