| Cock-a-Leekie Soup |
| ingredients: |
1
boiling fowl, about 4lb, including
legs and wings
1lb leeks (about 12) cleaned and
cut into 1-inch pieces
4 pints stock or water
1oz long grained rice
4oz cooked, stoned prunes
One teaspoon brown sugar
Salt and pepper
Garni of bay leaf, parsley, thyme
Some recipes also have 3 chopped
rashers of streaky bacon |
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| method: |
| Put the fowl and bacon in a large
saucepan and cover with water.
Bring to the boil and remove any
scum. Add three-quarters of the
leeks, (green as well as white
sections), herbs (tied together
in a bundle), salt and pepper
and return to the boil. Simmer
gently for 2-3 hours, adding more
water if necessary.
Remove the bird. Some thrifty
chefs use the bird as another
course, others cut the meat
into small pieces and add them
back to the soup (certainly
it should have some pieces of
chicken in it when served).
Add the rice and drained prunes
and the remaining leeks and
simmer for another 30 minutes.
Check for flavour and serve
with a little chopped parsley.
Serves 6/8 people. |
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| This
traditional soup, with prunes included
in the ingredients, is mentioned as
early as the 16th century. It is often
served at Burns Suppers or St Andrew's
Night Dinner (30 November) as well as
an every-day soup in winter. Some people
omit the prunes though! |
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