Cock a Leeky Soup

Cock-a-leeky soup is a Scottish soup recipe of leaks and chicken stock. The unique dish added prunes during food preparation, and fundamentalists still garnish with a julienne of cuts. Anne Mullen of Glasgow's Willow Tea Rooms advises that the reason for the addition of cuts dates back to times when only roasting fowls were available and cuts were added to upsurge the nutritional value of the broth.

Cock a Leeky Soup is a peasant recipe with many regional differences, some which goes back as far as the 16th century. Various cooks add chopped grilled bacon; some use beef typical, some add Jamaican pepper and many recommend offering stewed prunes with the completed recipe. Talleyrand, the French epicurean, suggested cooking cuts in the soup. Whichever like you make this easy dish from Ronnie Clydesdale of the Universal Mark in Glasgow is a sure-fire champion.

I made this beautiful soup today.... it's really, rally decent. I did make a little tweaks, to use up some more vegetable I had in the kitchen, i added about a quarter of a celeriac, grated, and used pearl barley in its place of rice. I also added a pair of shallots as I was a leek little, and used a mixture of onions and leaks in the typical. Still delicious, I'd energetically recommend it.

 

Prep Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Ingredients

• 1 x 2lbs 12oz/ 1.25 kilogram fresh, whole chicken
• 12 medium sized leeks, fine washed and chopped to ¾"/2 cm lengths
• 4 Oz/ 100g long grain rice, washed
• 3 - 4 medium sized carrots, peeled and grated
• Salt and crushed black pepper

How to make Cock a Leeky Soup

Serves 4

• Put the chicken in a pan with enough water to additional than cover. Add 1/2 of the leeks.
• Cover the pan and boil gently for 1 hour or until the chicken is falling off the bone remove the chicken and standby.
• Strain the stock into a fresh pot, add the rice and prepare in a covered pan for 12 minutes add the irritated carrots and the remainder of the chopped leeks and continue preparation for 20 minutes.
• Taste for amount of flavor and, if essential, reduce further to increase the taste. Season with salt and pepper.
• Chop a tiny of the reserved chicken and add to the ended soup.

Note: The reserved chicken is sometimes served as a different course with mealie or simmered potatoes and a very strong sauce or maybe yellow mustard.