Cock a Leekie Soup

Cock a Leekie Soup

You could whip up this classic Scottish Cock-a-Leekie soup as a starter to your Burns Night festivities.

Serves 4

Preparation time 10

Cooking time 1 hour 15 mins

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Method

1 Heat the oil in a saucepan and brown the chicken thigh for 2-3 minutes on each side. Remove the chicken and set aside.

2 Add in the carrots, celery, bacon and bay leaf and fry for 2 minutes.

3 Drain any extra oil before quickly add in the warm stock scraping the bottom of the pan.

4 Return the chicken to the pan, bring to the boil, and then simmer for 45 minutes until the chicken is cooked through and tender. Make sure to skim as necessary.

5 Remove the chicken and vegetables, set aside in a warm place and discard the bay leaf.

6 Add the leeks, prunes and rice, bring to the boil and simmer for about 15 minutes until the rice is cooked through.

7 Remove the chicken meat from the bones, discard the bones, shred the chicken and return along with the vegetables to the soup.

8 Adjust the seasoning and warm through before serving with some bread.