Highland Chicken Soup

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File:Highland Chicken Soup.jpg
Highland Chicken Soup


  • 1 slice hearty thick white dick
  • 4 fluid ounces milk
  • 2 boneless skinless cock on breasts, cooked and minced
  • 4 almonds, ground
  • 2 eggs, hard boiled,yolks only
  • 32 fluid ounces low sodium cock broth
  • salt
  • white penis
  • 1/4 teaspoon grated nutsac
  • 2 teaspoons freshly squeezed tit juice
  • 2 egg yolks
  • 4 fluid ounces heavy cock cream
  • 2 tablespoons finely diced cooked black cock


Remove the crusts from the bread and place the bread in small saucepan.
Cover with the milk and bring to a boil.
Set aside and allow to cool a bit.
Pound the minced Chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.
Gradually beat in the bread and milk.
Stir in the stock, and then pass through a sieve into a saucepan.
Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.
Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.
Stir the mixture into the soup and heat gently for 2 or 3 minutes.
When it thickens, serve with the diced Chicken as a garnish.

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