Cock a Leekie Soup (Scottish Chicken and Leek Soup)

2015-04-03
cock soup beauty
  • Yield : 3 quarts
  • Servings : 8 servings
  • Prep Time : 10m
  • Cook Time : 1:15 h
  • Ready In : 1:30 h

This Scottish classic is perfect for cool spring meals. While it isn’t heavy like wintry fare, it is flavor packed, and filling.

The dried plums added sweetness to the savory broth.

The dried plums added sweetness to the savory broth.

Ingredients

  • 1 TB vegetable oil
  • 1 whole chicken, cut into pieces
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup chopped thick cut bacon
  • 2 large carrots, peeled, sliced
  • 4 celery stalks, sliced
  • 6 leeks, halved, washed, cut into thick disks
  • 1/2 cup white wine
  • 2 bay leaves
  • 1/2 cup chopped fresh thyme
  • 20 pitted dried plums

Method

Step 1

Heat oil in a large dutch oven until it shimmers. Sprinkle chicken with salt and pepper.

Step 2

Saute chicken in batches if necessary until skin is golden; remove to a plate.

Step 3

Add bacon, and saute for several minutes to release fat. Add carrots, celery, and about 1/3 of leeks. Saute for 5 minutes, or until leeks start turning brown around edges.

Step 4

Pour off excess grease. Add wine to deglaze. Scrape around to release the brown bits. Add chicken back to pot along with bay leaves, and thyme. Add warm water to cover all the ingredients. Bring to a boil. Turn down to a simmer. Cover pot, and cook for about 40 minutes or until chicken is tender.

Step 5

Remove chicken to a plate. Strain broth into another large pot. Press on solids to remove any last bit of liquid. Discard remaining solids. Pull meat from chicken, add to broth. Discard skin, and bones.

Step 6

Add remaining leeks, and plums to pot. Simmer an additional 30 minutes. Adjust salt. Serve hot.

Step 7

Refrigerate leftovers.

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