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Cock-a-leekie Soup
Preamble
This is to Scottish cooking what Irish Stew is to the Irish. The combination of leeks, chicken and the surprising sweetness of the prunes is one of the great marriages of cooking.
Ingredients1 Boiling Fowl 6 large Leeks washed and chopped 1 Marrow Bone (Beef) 2 rashers Bacon 1 Bouquet Garni (Parsley Stalks, Thyme, Bay Leaf) White pepper to taste Salt to taste Water to cover |
MethodPut the chicken, beef bone and bacon into a large saucepan cover with water and bring to the boil. Skim. Add three-quarters of the leeks and the bouquet garni. Simmer slowly for two to three hours. Or until the chicken is cooked. Remove the chicken flesh from the bone or portion the bird and return it to the pot. Add the rest of the leek and the prunes. Simmer very gently for a further 30 minutes. Serve. A more refined version would strain the liquor before the last leeks are added. |
Cock-a-leekie Soup
Classic Scottish one-pot meal o chicken & leeks lifted with prunes