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

Details

  • Cuisine: Scottish
  • Recipe Type: Soup
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 8

Step-by-step

  1. 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.
  2. 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.
  3. 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.
  4. Add the leek whites to the onions, stir well, cover and leave to sweat for about five minutes, stirring occasionally.
  5. The leeks should be soft now. Add the strained stock and the rice, then simmer until the rice is cooked.
  6. 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.
  7. 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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