Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cock-a-leekie soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. As with many time-honored recipes, this soup has several variations—and none are wrong—although all are commonly served with big chunks of vegetables and chicken. This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor.
Cock-a-leekie Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Cock-a-leekie Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have cock-a-leekie soup using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cock-a-leekie Soup:
- Take 1 2 - 3 lb whole chicken
- Make ready 5 cups water
- Make ready 1/2 onion , chopped
- Prepare 3 tbsp barley
- Get 1 (10.5 ounce) can chicken broth condensed
- Take 3 leeks , sliced (make sure to wash really, really well to get all the grit out from between the leaves!)
- Make ready 1 celery stalk , thickly sliced
- Get 1 carrot large , thickly sliced
- Prepare 1 tsp thyme fresh , chopped
- Prepare 1 tsp parsley fresh , chopped
- Prepare to taste Salt Pepper &
This warming Scottish cock-a-leekie soup is made in the traditional way, with shredded prunes to add slight sweetness and comfort. Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. A nut-brown sausage, of course, is rarely an unwelcome thing to come across at the bottom of the bowl, but unless you are making cock-a-leekie from a carcass that has been picked entirely clean,.
Steps to make Cock-a-leekie Soup:
- In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours, or until chicken is tender.
- Remove chicken, and shred meat from bones, returning to pot. (Save carcass and use for homemade stock!)
- Add the chicken broth, leeks, celery, carrot, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
Fry the chicken pieces in batches until golden brown, then remove and set aside. A nut-brown sausage, of course, is rarely an unwelcome thing to come across at the bottom of the bowl, but unless you are making cock-a-leekie from a carcass that has been picked entirely clean,. Cock-a-Leekie soup is a traditional choice for the soup course on Burns Night, but you can make this Scottish chicken, leek and rice soup anytime of year. If you're having a Burns Night supper, you'll probably have to make some decisions on the menu. For example, for the soup course, you can make Cock-a-Leekie soup or Cullen Skink.
So that is going to wrap this up for this special food cock-a-leekie soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
