Cock-a-Leekie Soup
While the name seems confusing, this is simply a hearty soup make with chicken and leeks. It traditionally is served at dinners celebrating the birth of the famous Scottish poet, Robert Burns each January.
Servings 6 servings
Ingredients
- 1 pound leeks trimmed, cleaned and cut into 1-inch pieces
- 1 medium carrot chopped (optional)
- 8 cups chicken stock
- 1/4 cup long grain rice
- 1 tsp. brown sugar
- 1 tsp. salt and pepper to taste
- 1 item Bouquet Garni of bay leaf parsley, thyme (tied with string or enclosedcheesecloth)
- 1/2 cup prunes pitted and chopped (optional)
- 1/4 cup bacon fried, and chopped
- 1 sprig parsley or dill chopped to garnish
Instructions
- Put the chicken (and bacon) in a large stock pot and cover with water. Bring to the boil and remove any scum.
- Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water/stock if necessary. Remove the chicken and allow to cool enough to remove the meat.
- Skim visible fat from the stock pot, using a flat spoon or paper towel. I have also used ice cubes (the fat sticks to the cube and you fish it out). If you have more time, you can let the stock cool, and let the fat solidify.
- Take the meat from the bones and put back into the soup pot (you can also reserve some of the meat for another dish)
- Add the rice, drained prunes and the remaining leeks and simmer for at least another 30 minutes. Check for flavour and serve with a little chopped parsley or dill.
Notes
Make your own chicken broth with my recipe.