Traditional Scottish recipe for Cock-a-Leekie-soup!!

Traditional Scottish Recipe

Hello lovelies, welcome back to my page. 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!! (We don’t tend to add the prunes all the time they are an acquired taste)

Ingredients:

1 boiling fowl, about 4lb, including legs and wings

1lb 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

Method:

  • 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.

We love this soup especially on a cold wet day (which is nearly every day in Scotland haha) it’s like a warm hug in a bowl.

Kimberly xo

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