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Cock a leekie soup recipes

Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired. In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

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Why is Cock-a-leekie soup called ‘Cock-a-leekie’?

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This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the spot. Heat a 6-quart Dutch oven on medium-high until hot. Add thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with breasts.

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This warming Scottish cock-a-leekie soup is made in the traditional way, with shredded prunes to add slight sweetness and comfort. Shopping list. Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer if not, cook for a little longer. Pull it apart slightly so it cools quickly. Add the leeks, carrots, celery and prunes to the cooking liquid if you used water, add a couple of chicken stock cubes at this stage.

Cock-a-leekie soup is a traditional Scottish dish that dates back to the 16th century. As with many time-honored recipes, this soup has several variations—and none are wrong—although all are commonly served with big chunks of vegetables and chicken. Some cooks may add chopped grilled bacon to the soup, some will use beef or vegetable stock , and others will include barley instead of rice. Many cooks suggest offering stewed prunes with the finished dish, as was recommended by Talleyrand, the French gourmet. This recipe uses a whole chicken cooked in a pot, but no prunes. If you like a sweet and savory combination, either add 12 pitted prunes to the pot 40 minutes before the end of the cooking time or garnish with some sliced stewed prunes. Put the chicken and half of the chopped leeks in a large stockpot or pan and cover with cold water. Cover the pan with a tight-fitting lid and simmer gently for 1 hour, or until the chicken is falling off the bone.

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Added: 20.11.2021

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