Food & Craft

Cock-A-Leekie Soup

  • Assemble your ingredientsAssemble your ingredients
  • It wouldn't be cock-a-leekie without leeksIt wouldn't be cock-a-leekie without leeks
  • Or chicken..Or chicken..
  • Simmer for one hour before adding riceSimmer for one hour before adding rice
  • The finished soup. Yum.The finished soup. Yum.

Ingredients

  • 1 boiling chicken
  • 2 litres water
  • 6 chopped leeks
  • 1 chopped onion
  • 2 tablespoons rice
  • 2 teaspoons salt
  • Pepper to taste
  • 1 tablespoon chopped parsley

The national soup of Scotland, this is a great winter soup, but quite light. The recipe here is based on a traditional one.

Prep: 10 mins Cook: 1 hr 30 mins Serves: 6

Instructions

  1. Place the chicken in a large saucepan with the cold water and salt.

  2. Bring slowly to the simmer, skimming any fat or scum that appears on the surface. Simmer for one hour.

  3. Add the leeks, onions and rice and simmer for another 30 minutes or so until the chicken is tender.

  4. Remove the chicken and skim off any remaining fat. Add the parsley and season as required.

Traditionally the chicken would have been served as a main course with the broth as an accompaniment. If you like you can strip the bird of meat and serve as a soup.

Comments

There are no comments yet, be the first to comment using the form below.

Leave a comment

Please use the form below to leave a comment. All fields are required unless otherwise indicated, and your email address will not be displayed or shared.

Some HTML allowed: <strong>, <em>, <blockquote>. URLs will be converted to links automatically.

© The Accidental Smallholder Ltd 2003-2018. All rights reserved.

Design by Furness Internet

Site developed by Champion IS