Skink is an old Irish word for broth. Irish Skink is a delicate soup made with summer vegetables, enriched with a liaison of cream and egg yolk.
Ingredient for cooking Irish Skink
- 3 sticks of celery, trimmed and finely diced
- 6 cos-type lettuce leaves, rinsed and chopped
- 4oz green peas
- 4 spring onions, trimmed and chopped
- 1 dessert-spoon fresh chopped chives
- 1 ½ to 2 pints chicken stock
- 3 fluid oz double cream
- 1 egg yolk
- 4 sprigs parsley, 1 sprig thyme and a bayleaf tied together
- Chopped parsley to garnish
- Salt and pepper
Method for making Irish Skink
Place the vegetables, herbs, seasoning and stock into a saucepan.
Bring to the boil.
Cover and simmer for ½ hour or until the vegetables are tender.
Remove the bouquet garni.
Blend the cream and egg yolk and add to the soup.
Heat without boiling.
Add salt and pepper to taste.
Serve with a light sprinkling of parsley.
This article was first published on 16-08-2013 and last modified on 25-10-2015.