Cock-a-Leekie Soup
Source of Recipe
Brenda Lee Olson
Recipe Introduction
original recipe from
http://www.scotland.org/burns-night/interactive/?utm_source=Facebook-Ads&utm_medium=Advertising&utm_campaign=Facebook-Burns-2011-Interactive
Burns Night 2011 takes place Jan 25th
This traditional soup, with prunes included in the ingredients, is
mentioned as early as the 16th century. It is often served at Burns
Suppers or St Andrew's Night Dinner (30 November) as well as an
every-day soup in winter. Some people omit the prunes though!
List of Ingredients
1 boiling fowl, about 4lb, including legs and wings
1 lb leeks (about 12) cleaned and cut into 1-inch pieces
4 pints stock or water
1oz long grained rice
4oz cooked, stoned prunes
One teaspoon brown sugar
Salt and pepper
Garni of bay leaf, parsley, thyme
Some recipes also have 3 chopped rashers of streaky bacon
Recipe
Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.
Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served).
Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley.
Serves 6/8 people.
|
|
member logon
