Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, cock-a-leekie soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the spot.
Cock-a-leekie Soup is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Cock-a-leekie Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook cock-a-leekie soup using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cock-a-leekie Soup:
- Make ready 1 2 - 3 lb whole chicken
- Take 5 cups water
- Prepare 1/2 onion , chopped
- Get 3 tbsp barley
- Make ready 1 (10.5 ounce) can chicken broth condensed
- Prepare 3 leeks , sliced (make sure to wash really, really well to get all the grit out from between the leaves!)
- Make ready 1 celery stalk , thickly sliced
- Prepare 1 carrot large , thickly sliced
- Make ready 1 tsp thyme fresh , chopped
- Prepare 1 tsp parsley fresh , chopped
- Prepare to taste Salt Pepper &
It's wonderfully warming on a cold day. Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. Cock-a-Leekie soup is a traditional choice for the soup course on Burns Night, but you can make this Scottish chicken, leek and rice soup anytime of year.
Steps to make Cock-a-leekie Soup:
- In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours, or until chicken is tender.
- Remove chicken, and shred meat from bones, returning to pot. (Save carcass and use for homemade stock!)
- Add the chicken broth, leeks, celery, carrot, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. Cock-a-Leekie soup is a traditional choice for the soup course on Burns Night, but you can make this Scottish chicken, leek and rice soup anytime of year. A nut-brown sausage, of course, is rarely an unwelcome thing to come across at the bottom of the bowl, but unless you are making cock-a-leekie from a carcass that has been picked entirely clean,. Cock a Leekie Soup is a delicious winter warming dish from Scotland often served as a starter at Scottish events such as Burns Night, St Andrews Night and as a Hogmanay treat. Typically its main ingredients are meat or chicken, leeks, and prunes - with variations on the spices and extras.
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