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.
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
Place the oil and butter in a large pot, heat over medium heat and add the thighs, cook until browned for about 8 minutes
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
Add the barely and boil for 10 minutes
Remove the thighs and set aside to cool
Add the celery, carrot, garlic, leeks, prunes and boil for another 20 minutes
Shred the meat off the thighs and stir back into the soup, boil 10 more minutes
Serve with parsley on top. Enjoy!
Recipe by Claudia's Home Cooking at http://www.claudiashomecooking.com/cock-a-leekie-soup/