Feather Fowlie (Feather fowlie)
Overview
Feather fowlie is an old Scottish chicken soup served at luncheon. A whole fowl is jointed, soaked in salted water and put into a pan with a slice of ham, chopped celery, a sliced onion, thyme, parsley and a blade of mace. It is covered with cold water, brought slowly to the boil and simmered gently for about an hour and a half. The broth is strained and skimmed of fat, and some of the white meat is minced finely and returned to it. Just before serving, the soup is thickened off the heat with egg yolks beaten with a little cream, so it becomes smooth, pale and delicate, and it is finished with chopped parsley.
History
F. Marian McNeill recorded the recipe in The Scots Kitchen in 1929, taking it from Lady Clark of Tillypronie. She suggested that fowlie comes from the French volaille, meaning poultry, and that feather is a corruption of velouté, so the name would be a Scots version of velouté de volaille, a reminder of the long ties between Scottish and French cooking.
Main ingredients
Chicken, ham, celery, onion, egg yolks, cream. The soup is built on pale chicken broth enriched with yolks and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Pork soups · Egg soups · More soups from Scotland
Recipe
Method
- 130 min
Soak the chicken in cold salted water for 30 minutes, then rinse it.
- 2
Put it in a pan with the ham, celery, onion, herbs and mace and cover with 1.5 l cold water.
- 3
Bring slowly to the boil, skim and simmer gently for 1½ hours.
- 4
Strain and skim the broth, and mince some of the white meat finely into it.
- 5
Off the heat, stir in the yolks beaten with the cream, warm through without boiling and serve with parsley.
- ✓
Serve. About 2h 5m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
