If you remember a few weeks ago I went on a long walk with my…
Cock-a-leekie Soup
I seem to have been going Scottish this week, making Cherry Shortbread at the weekend and following up with Cock-a-leekie soup. Cock-a-leekie soup is a traditional Scottish soup, made with chicken and leeks and with the addition of prunes to sweeten the taste. It is often served on Burns Night (25th January) as a starter to the meal. I haven’t eaten it for a long time, it is one of those dishes I have memories of eating but could not remember what it tasted like.
As I have a husband who has roots in Scotland it seemed appropriate to give it a try. I gathered the ingredients together and pulled out my big preserving pan, which used to be my Grannies. It is the only pan big enough to fit a whole chicken in. I was very pleased with the results, the soup is gorgeous. The leeks compliment the chicken and you can taste both flavours.
Both my husband and son asked me what the black things were in the soup and I had to explain they were prunes. It does seem a strange thing to add to the soup but actually the sweetness brings out the flavours of the soup. I imagine they were used in the olden days to make the soup more nutritious.
The soup went down very well, the whole family really enjoyed it and there was plenty left for seconds. It is a perfect winter soup, heart warming and full of goodness. The perfect soup to enjoy when you come in from the cold on a frosty day. The recipe makes loads as well, there was plenty left for the next day.
Cock-a-leekie soup
Cock-a-leekie soup is a traditional Scottish recipe made with chicken and leeks. It is warm and satisfying, the perfect pick me up on a cold day
Ingredients
- 1 chicken
- 1 tbsp thyme
- black pepper
- 1 tsp rosemary
- 6 leeks
- 100 g prunes
Instructions
- Place the chicken in a large pan and just cover with cold water
- Cover the pan and simmer for around three hours until the chicken is tender and coming off the bones.
- Bring to the boil. A white foam will appear on the surface, skim this off.
- Chop the leeks and add the white part to the pan with the thyme and rosemary.
- Remove the chicken from the pan, discard the skin and bones. Shred the chicken and return to the pan with the rest of the chopped leeks and the prunes.
- Bring to the boil again and simmer for 15 minutes.
Mmm this does sound good. I’m in a very soupy mood with this weather (although can’t complain too much with sunshine in London in January, despite the chill).
Like how this soup sounds vaguely French, vaguely nursery rhymey and I’ll have to pronounce it in a very bad Scottish accent 😉
I will have to dig around for your shortbread recipe too. That stuff is dangerous!
Really love the sound of this soup. I love prunes, but didn’t know you canadd them to cock-a-leekie soup.
I hadn’t realised either, they worked really well
I’d never have known that this soup contained prunes!Sounds like a great winter warmer!
Great one for Burns Night, and I’ll also check out the shortcake (in search of some inspiration for a Scottish themed dinner!)Dropping in from #TastyTuesdays.
Ooh yum that looks like a real winter warmer. Chicken and leek were made for each other. I could not put the prunes in, not so keen on sweet with savoury and not keen on prunes, but I need a bowl of that now. Bookmarked thanks
This soup looks so good! Perfect for a cold evening! #TastyTuesdays
Oh wow, this looks wonderful heartwarming, my Mum and I have been following a low carb diet for a while so this would be perfect for us. Thanks for linking up to #tastytuesdays
Looks lovely, am very fond of chicken in soups and prunes are an interesting ingredient must give it a try! x
Looks yummy but the name, oh my, I find a little bit naughty :-). #tastytuesdays
Never thought, but you are right!