Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF. This is a Welsh dish that uses their national symbol, the leek. It's a lovely soup, thickened with potatoes and is delicious with crusty, buttered bread One example is the traditional Scottish soup cock-a-leekie. It is a Scottish version of chicken and vegetable soup, with large pieces of the ingredients in a thin broth.
Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Prepare chicken stock
- Get large white potatoes, peeled and diced
- Take chopped parsley
- Get sunflower spread / butter
- Take carrots, finely diced
- Get large leek, trimmed and thinly sliced
- Get chicken breast, diced into even pieces
- Make ready salt and freshly ground black pepper
This is a quick version and the process is simplified by using prepared chicken broth, cooked chicken, barley and potatoes. A bit of brown sugar substitutes for the prunes. Remove bones and vegetables from stock using a slotted spoon. I sometimes get told off for making recipes on the blog that don't follow the exact ingredients or approach for the traditional version.
Instructions to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Put the chicken stock and potatoes into a pan, bring to the boil then simmer until the potatoes are cooked, around 10 minutes
- Meanwhile melt the butter in a frying pan and cook the leek and carrots for 10 minutes over a medium-low heat
- Add the chicken and brown off
- Puree the potatoes and stock smooth in a blender then return to the pan
- Add the chicken and vegetables and bring back to a simmer
- Cook for a further 15 minutes, season to taste with salt & pepper and serve with crusty bread. See my previously posted free-from French baguette recipe!
Remove bones and vegetables from stock using a slotted spoon. I sometimes get told off for making recipes on the blog that don't follow the exact ingredients or approach for the traditional version. 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.
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