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Cock A Leekie Soup Recipe : A True Scottish Classic
Easy Recipe - How To Make A Delicious Cock A Leekie Soup
No collection of Traditional Scottish recipes could ever be considered complete without one of the nation’s favorite dishes, Cock a Leekie Soup. This hearty warming soup is the perfect answer to Scotland’s dreich (roughly translates to miserable) winter weather. References to Cock a Leekie soup date back to medieval times and describe it as filling broth made from wildfowl and leeks – hence the name.
Ancient Cock a Leekie recipes included prunes as an ingredient, however, this is rare in modern recipes. Early recipes also indicate that the chicken was removed from the stewing liquor and served as a separate dish. Today this satisfying soup is served as one dish, the chicken meat is removed from the broth, cut up and returned before serving. Cock a Leekie soup is one of Scotland’s most traditional dishes and is often served as a starter or soup course on St Andrews Night and at Burns Night Suppers.
Cock A Leekie Soup Recipe
- One chicken whole or jointed
- 500g of leeks
- 25g of rice
- One teaspoon of brown sugar
- One bay leaf
- Sprig of thyme
- Salt and freshly ground pepper to taste
- Parsley to garnish
- Optional ingredients:
- 100g of precooked prunes (stones removed)
- Three rashers of chopped streaky bacon
- Place the chicken, bay leaf, and thyme into a large pot and add 2 Littre of water.
- Bring to the boil and cook chicken until it falls off the bone.
- Skim off any fat or scum that appears while cooking.
- When the chicken is cooked remove and set aside.
- Strain the stock into a fresh pan.
- Chop the leeks into half inch pieces and wash thoroughly to remove any grit.
- Add the rice and half the leeks and cook in a covered pot for 10 minutes.
- Add the remainder of the chopped leeks and continue cooking in an uncovered pot for a further 20 minutes.
- Taste for flavor. If need be cook for another 5 minutes to reduce the liquid and intensify the flavor.
- Add salt and pepper to taste.
- Serve hot and garnish with some chopped parsley.
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