 Cock-a-Leekie:
This traditional soup recipe it is
known from as long ago as 1598 originally included beef as well as chicken. In
the paste it would have been made from an old cook bird, hence the name.
Ingredients:
Serves 4 - 6
1.2 liters/ 2 pints/ 5 cups
Chicken Stock
2 chicken portions, about
275g/10 oz each
1 bouquet garni
4 leeks
8 -12 prunes soaked overnight in
water
salt and freshly ground
black pepper
buttered soft rolls, to serve
Directions and Method:
-
Bring the stock to the boil in
a large saucepan. Add the chicken and bouquet garni and simmer gently for 40
minutes.
-
Cut the white part of the leeks
into 2.5cm/1 in slices and thinly slice a little of the green part. Drain the
prunes.
-
Add the white pars of the leeks
and the prunes to the saucepan and cook gently for 20minutes then add the green
part of the leeks and cook for a further 10 -15 minutes.
-
Discard the bouquet garni.
Remove the chicken from the pan, discard the skin and bones, and chop the flesh.
Return the chicken to the pan and season the soup to taste. Heat the soup
through then serve hot with buttered soft rolls.
Cook's TIP:
Bouquet garni traditionally consists of fresh
herbs usually a bay leaf thyme sprigs and parsley stalks. Ready made dried
bouquets garnis are also available.
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