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Chase away the last, damp chills of winter.

• 3-pound chicken
  
• 6 cups water
  
• 2 teaspoons salt
  
• 1/2 teaspoon pepper
  
• 1 celery root, cubed
  
• 1 leek, sliced
  
• 1 large carrot, sliced
  
• 2 tablespoons chopped parsley
  
• 1 1/4 cups frozen peas
  
• 1/4 teaspoon ground mace
  
• 2 egg yolks
  
• 1/2 cup whipping cream
  
• 2 cups shredded leaf lettuce

Place chicken, water, salt and pepper in Dutch oven. Cover; bring to a boil. Reduce heat; simmer for 1 1/2 hours, skimming as necessary. Add celery root, leek and carrot to soup; simmer another 15 minutes. Remove chicken from broth and cool slightly. Remove skin and bones, then dice chicken meat. Return meat to soup. Add parsley, mace and peas; simmer 10 minutes.

Beat egg yolk and cream together. Add 2 tablespoons hot soup to mixture, then stir into hot soup, stirring constantly. Cook over very low heat for 3 minutes. Serve, sprinkled with lettuce leaves. Makes 6 servings.

"Just Dutch Oven Recipes"

Thursday, March 13, 2003