Cock-a-Leekie Soup
This traditional Scottish soup is very traditional in the UK, especially Scotland, where is mentioned as early as the 16th century. You will find it served at many Burns Suppers (January 25th) or St Andrew’s Night Dinner (November 30th) as well as just an every-day soup. The prunes are part of the traditional recipe, but some people omit the prunes.
You will find Cock-a-Leekie Soup on many British Pub menus, which is served along side Shepherds Pie, Bangers and Mash and other traditional British items. So make a pot and enjoy.
Serves 6-8
Ingredients:
1 Whole Chicken (About 4lb)
1 Lb Leeks (About 10-12) Cut into 1-inch Pieces
64 Oz Chicken Stock (Or Water)
1/4 Cup Uncooked Long Grained Rice
4 Oz Cooked, Pitted Prunes (to cook, just place in small pan, cover with water and simmer for 20 minutes)
1 Teaspoon Brown Sugar
2 Teaspoons Sea Salt (or to taste)
2 Teaspoons Ground Pepper (or to taste)
1/4 Cup Bouquet Garni
3 Slices of Bacon Chopped (Optional)
Directions:
Put the chicken and bacon in a large saucepan and cover with water. Bring to a boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), Bouquet Garni, salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.
Remove the chicken, cut the meat into small pieces and add them back to the soup. Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavor, adjust the salt and pepper to your taste, and serve with a little chopped parsley if you wish.