Perfect Cock-a-leekie Soup is a traditional Scottish recipe for a classic soup chicken leek and carrot, often including barley. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Perfect Cock-a-leekie Soup.
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St Andrew’s Day is approaching and this traditional Scottish soup is an ideal celebratory dish. It's also a Burns night classic.
Ingredients:
2 chicken legs
2 large leeks
1 large carrot
1 bay leaf
100g barley (optional)
25g soft, dried prunes
Method:
Put the legs in a large pan with 2 litres of cold water and bring to the boil. Meanwhile, wash the leeks well and chop off the coarse green parts, reserving the whites for later. Wash and coarsely chop the carrot.
Skim the liquid, then turn down the heat to a very gentle simmer and add the leek tops, carrot and bay leaf to the pan. Season with a good pinch of salt and white pepper and simmer for 2 hours.
Remove the carrot, bay leaf and leek greens and discard. Add the barley if using and cook for 15 minutes, then chop the white part of the leek into chunky circles and add to the pan. Cook for about 15 minutes until the leeks and barley are soft. Meanwhile, roughly chop the prunes.
Scoop out the chicken and season the soup to taste. Pick the chicken meat from the bones and divide between bowls along with the prunes, and then pour over the soup.
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