Cock-a-Leekie Soup

Cock-a-Leekie Soup
Introduction: Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. The Romans are thought to have introduced leeks to the United Kingdom, where they were able to flourish because they could withstand cold weather. Leeks have attained an esteemed status in Wales, where they serve as this country's national emblem.
Prepared and Photographed by:
Recipe Source: Adapted from Martha Stewart
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • leeks, 1 lb (500 grams) of chicken thighs
  • one tablespoon of butter
  • one tablespoon of vegetable oil
  • four cans chicken broth - or 8 cups (800 ml) of water)
  • 2 cups (400 ml) white wine or water
  • 2 large celery ribs, sliced crosswise
  • 1 large carrot, peeled and sliced
  • 2 large garlic cloves, minced
  • 6 leeks, white and light-green parts only, sliced crosswise
  • 12 pitted prunes, quartered
  • ½ cup (100 grams) barley
  • finely chopped fresh flat-leaf parsley
Instructions
  1. Place the oil and butter in a large pot, heat over medium heat and add the thighs, cook until browned for about 8 minutes
  2. Add the chicken broth and wine and bring to a boil, skim the foam off until the soup is clear, boil for about 20 minutes
  3. Add the barely and boil for 10 minutes
  4. Remove the thighs and set aside to cool
  5. Add the celery, carrot, garlic, leeks, prunes and boil for another 20 minutes
  6. Shred the meat off the thighs and stir back into the soup, boil 10 more minutes
  7. Serve with parsley on top. Enjoy!

 

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