1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Soup Recipes - Cock a Leekie Soup Recipe

User Rating 5 Star Rating (1 Review)

By

chicken-leek-soup.jpg

Chicken and Leek Soup - Cock-a-Leekie

Cock a Leekie Soup is a rustic traditional Scottish  dish with many regional variations - some which go back as far as the 16th century. Some cooks may add chopped grilled bacon, some use beef stock,  and many suggest offering stewed prunes with the finished dish - it was Talleyrand, the French gourmet, recommended cooking prunes in the soup.

Whichever choice you make this easy recipe from the late Ronnie Clydesdale of the Ubiquitous Chip in Glasgow is a sure-fire winner.

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Ingredients:

  • 1 x 1.25K / 2lb 12oz fresh, whole chicken
  • 12 me / 4 oz long grain rice, washed
  • 3 - 4 medium sized carrots, peeled and grated
  • Salt and crushed black pepper

Preparation:

Serves 4
  • Put the chicken in a pot with enough water to more than cover. Add ½ of the leeks
  • Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone Remove the chicken and reserve.
  • Strain the stock into a fresh pot, add the rice and cook in a covered pot for 10 minutes Add the grated carrots and the remainder of the chopped leeks and continue cooking for 20 minutes.
  • Taste for intensity of flavour and, if necessary, reduce further to increase the taste. Season with salt and pepper.
  • Chop a little of the reserved chicken and add to the finished soup.
Note: The reserved chicken is sometimes served as a separate course with mealie or boiled potatoes and a very strong sauce or perhaps yellow mustard.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious warming soup!, Member retrodiva

I made this lovely soup today.... it's really, rally good. I did make a few tweaks, to use up some extra veg i had in the kitchen, i added about a quarter of a celeriac, grated, and used pearl barley instead of rice. I also added a couple of shallots as I was a leek short, and used a mix of onions and leeks in the stock. Still delicious, I'd heartily recommend it.

51 out of 59 people found this helpful.

©2014 About.com. All rights reserved.