Cock-a-leekie soup recipe
For a true taste of Scotland, look no further than cock-a-leekie soup. This classic dish is a marriage of tender chicken and flavorful leeks, infused with the subtle sweetness of prunes, and sometimes with the added texture of barley. The name "cock-a-leekie" perfectly captures the essence of the dish: "chicken and leeks". This hearty, comforting soup is perfect for a warm and satisfying starter or a light main course. It's a traditional dish that has stood the test of time and still holds a special place in the hearts of many Scots.
Ingredients
- 1 large roast chicken carcass remains including meat from wings and legs
- 2.8 l cold water
- 1 bundle of fresh herbs: thyme, bay leaf, marjoram
- 125 g stoned prunes
- 2 medium onions, finely chopped
- 1 leeks
- 125 g long grain rice
- 2 tbsp chopped parsley
- 1 large roast chicken carcass remains including meat from wings and legs
- 4.9 pints cold water
- 1 bundle of fresh herbs: thyme, bay leaf, marjoram
- 4.4 oz stoned prunes
- 2 medium onions, finely chopped
- 1 leeks
- 4.4 oz long grain rice
- 2 tbsp chopped parsley
- 1 large roast chicken carcass remains including meat from wings and legs
- 11.8 cups cold water
- 1 bundle of fresh herbs: thyme, bay leaf, marjoram
- 4.4 oz stoned prunes
- 2 medium onions, finely chopped
- 1 leeks
- 4.4 oz long grain rice
- 2 tbsp chopped parsley
Details
- Cuisine: Scottish
- Recipe Type: Soup
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 8
Step-by-step
- To make the stock: pick off all the meat remaining on the chicken carcass, and from the wings and legs. Chop roughly into even, bite-sized pieces, and reserve.
- Put the remaining bones and skin in a large pot and cover with cold water. Bring to the boil, add herbs and simmer gently for an hour. Strain, then leave to cool. Remove excess fat and reserve.
- To finish the broth: heat the reserved fat (or use 2-3 tablespoons oil if not enough fat) over a medium heat in a large pot and add the onions. Cook until soft and yellow.
- Add the leek whites to the onions, stir well, cover and leave to sweat for about five minutes, stirring occasionally.
- The leeks should be soft now. Add the strained stock and the rice, then simmer until the rice is cooked.
- Add the green leek and chicken meat. Drain and add the prunes. Taste and season. Bring back to a simmer to soften the leeks. Take care not to overcook the green leek, as it will lose its colour and fresh flavour.
- Sprinkle chopped parsley into each bowl and pour over broth. Serve immediately.
Scottish Cookery by Catherine Brown is published by Birlinn, priced £12.99. it is available now from all good bookshops and online.
Lead image by: Sergii Koval/Shutterstock
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