Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, cock-a-leekie soup. One of my favorites. This time, I am going to make it a bit unique. This will be really 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 well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Cock-a-leekie Soup is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Prepare 1 2 - 3 lb whole chicken
- Make ready 5 cups water
- Get 1/2 onion , chopped
- Make ready 3 tbsp barley
- Make ready 1 (10.5 ounce) can chicken broth condensed
- Make ready 3 leeks , sliced (make sure to wash really, really well to get all the grit out from between the leaves!)
- Prepare 1 celery stalk , thickly sliced
- Take 1 carrot large , thickly sliced
- Take 1 tsp thyme fresh , chopped
- Get 1 tsp parsley fresh , chopped
- Get to taste Salt Pepper &
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. 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.
Instructions 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.
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. Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.
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