A True Scottish Classic. No collection of Traditional
Scottish recipes could ever be considered complete without one of the nation’s favourite
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 always 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
Ingredients:
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 diced streaky bacon
Method:
Place the chicken, bay leaf, and thyme into a large pot and
add 2 Littres 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.
Cut 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 diced and continue cooking in an
uncovered pot for a further 20 minutes.
Taste for flavour. If need be cook for another 5 minutes to
reduce the liquid and intensify the flavour.
Add salt and pepper to taste.
Serve hot and garnish with some snipped or cut parsley.~~~Al (Alex-Alexander) DGirvan
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