Cock a Leekie Soup

Cock a Leekie Soup

04 January 2018

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

Category

Starter

Serves

4

Preperation Time

10

Cooking Time

1 hour 15 mins

Ingredients

1 tablespoon olive oil

4 large chicken thighs

2 carrots

peeled and cut into half moons

2 celery

sliced

2 pieces of bacon

cubed

1 bay leaf

1 litre warm chicken stock

1 leek

sliced

6 prunes

quartered

30g long grain rice

Salt

Ground black pepper

Instructions

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

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

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

4Return 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

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

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

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

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