Cock-a-Leekie Soup

Cock-a-Leekie Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of boiled chicken and leeks where the bird is carved and served in a tureen with the leek-infused cooking liquid. The full recipe is presented here and I hope you enjoy this classic British version of: Cock-a-Leekie Soup.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6–8

Rating:

Tags : Chicken Recipes Fowl Recipes Vegetable Recipes British Recipes

This is a traditional Scottish recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

134. INGREDIENTS.—A capon or large fowl (sometimes an old cock, from which the recipe takes its name, is used), which should be trussed as for boiling; 2 or 3 bunches of fine leeks, 5 quarts of stock No. 105, pepper and salt to taste.

Mode.—Well wash the leeks (and, if old, scald them in boiling water for a few minutes), taking off the roots and part of the heads, and cut them into lengths of about an inch. Put the fowl into the stock, with, at first, one half of the leeks, and allow it to simmer gently. In half an hour add the remaining leeks, and then it may simmer for 3 or 4 hours longer. It should be carefully skimmed, and can be seasoned to taste. In serving, take out the fowl, and carve it neatly, placing the pieces in a tureen, and pouring over them the soup, which should be very thick of leeks (a purée of leeks the French would call it).

Time.—4 hours. Average cost, 1s. 6d. per quart; or, with stock No. 106, 1s.

Seasonable in winter.

Sufficient for 10 persons.

Note.—Without the fowl, the above, which would then be merely called leek soup, is very good, and also economical. Cock-a-leekie was largely consumed at the Burns Centenary Festival at the Crystal Palace, Sydenham, in 1859.

Modern Redaction

Ingredients:

1 capon or large chicken, trussed for boiling
3 bunches of fine leeks
5l medium stock
salt and freshly-ground black pepper, to taste

Method:

Wash the leeks, then trim off the roots and the upper parts of the green sections then slice into about 3cm lengths. Pour the stock into a large stockpot, add the fowl and half the leeks then bring to a gentle simmer. After 30 minutes' cooking time add the remaining leeks then return to a simmer and cook for 30 minutes further.

Carefully skim the surface of the liquid then season to taste. To serve, remove the fowl from the stock, carve the bird then place the meat in a warmed tureen, pour the soup over the top then serve immediately.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here