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Balnamoon Skink
Balnamoon Skink is a traditional Irish recipe for a classic summer soup of lettuce, peas and spring onions in a chicken stock base thickened with an egg and cream liaison. The full recipe is presented here and I hope you enjoy this classic Irish version of: Balnamoon Skink.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
4–6
Rating: 
Tags : Herb RecipesChicken RecipesVegetable RecipesMilk RecipesIrish Recipes
Skink is an old Gaelic term for a 'broth'. And just as you get Cullen Skink in
cullen skink Scotland you also get skinks in Ireland. This version is a delicate summer soup thickened with an egg yolk and cream liaison.
Ingredients:
3 celery sticks, finely diced
6 cos lettuce leaves, rinsed and chopped
120g green peas
4 spring onions, trimmed and chopped
1
bouquet garni made from 4 parsley sprigs, 1 thyme sprig and 1 bayleaf, tied together
1 dessertspoon fresh chives, chopped
1l
chicken stock
90ml double cream
1 egg yolk
fresh parsley, chopped, to garnish
salt and freshly-ground black pepper, to taste
Method:
Combine the vegetables, herbs, bouquet garni, seasonings and stock in a pan. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the vegetables are tender.
Remove and discard the bouquet garni. In a heat-proof bowl, whisk together the egg yolk and cream. Beat in a ladleful of the soup stock to tender then, whilst whisking constantly, work the egg yolk mixture back into the soup base.
Allow the mixture to heat through and thicken (but do not boil or it will curdle). Adjust the seasonings to taste then ladle into warmed soup bowls and serve immediately, garnished with chopped parsley.
