This lovely book called The Complete Irish Pub cookbook has many good recipes as well as photos of the Irish countryside. It's fun just to look through and will make you wish for a trip to the Emerald Isles.
The photo in the book looks better than mine but it's taste that counts!
It's a quick soup to make if you have some chicken already cooked. We happened to have leftover rotisserie so I shredded two thighs for the soup.
"Skink" is an old Irish Scots term meaning broth. This version, sometimes called Irish Chicken Soup, is made with diced chicken and colorful vegetables.
2 celery stalks, diced
4 small carrots, thinly sliced
1 small leek, halved lengthwise and sliced
3 cups chicken broth
1 bay leaf
1 cup cooked chicken
1/2 cup peas
4 small scallions, sliced
1 egg yolk
1/3 cup cream (I used 2% milk)
salt and pepper
Put celery, carrots and leeks in saucepan with stock, bay leaf and salt and pepper. Cover and bring to boil. Reduce heat and simmer 15 minutes until veggies are tender.
Add chicken, peas and scallions. Simmer about 8 minutes.
Remove pan from heat. Lightly beat the egg yolk and cream together, stir into soup.
I can recommend this as a healthy, hearty soup for those who need a warm meal. Serve with warm bread and that's a nice meal.