Cock-a-leekie (Cock-a-leekie)
Overview
Cock-a-leekie is Scotland's classic chicken and leek soup. A whole chicken is simmered gently with leeks and herbs into a clear, flavourful broth, then the meat is shredded and returned with more leeks added towards the end so they stay bright green. Traditional recipes include a few prunes, whose sweetness balances the savoury broth, although some cooks leave them out. Some versions thicken it with rice or barley. It is often served at Burns Night suppers and on St Andrew's Day.
Pictures
History
Chicken and leek soups have a long history in Scotland, and recipes for cock-a-leekie appear in Scottish cookery books from the eighteenth century onwards. Older versions sometimes used beef stock as well as chicken. Over time it became regarded as a national dish, eaten at traditional celebrations and in homes across the country, and it remains on many Scottish restaurant menus.
Main ingredients
Chicken, leeks, prunes, thyme, bay leaf. The soup is built on chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~105 min
Ingredients
- 1 small chicken
- 4 leeks, sliced
- 8 prunes, halved
- thyme and bay leaf
- 2 l water
- salt and pepper
Method
- Simmer the chicken with half the leeks and herbs in the water for about an hour.
- Lift out the chicken, shred the meat and discard the bones.
- Return meat to the strained broth with the remaining leeks and prunes.
- Simmer for 15 minutes, season and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.