Recipe: Cock-a-leekie Soup

Cock a leekie soup

This is a classic Scottish soup perfect for a cold January night.  The prunes add some sweetness to the soup. I used the leftover stock vegetables to make a vegetable soup to reduce waste. So two soups from one!

Print Yum Recipe: Cock-a-leekie Soup

Ingredients

• 1 tbsp vegetable oil (I used coconut oil)
• 1 medium chicken jointed into chunks
• 180g smoked bacon lardons
• 2 carrots chopped
• 2 celery sticks, chopped
• 2-3 leeks , washed and cut into thick slices (reserve the tops for later)
• 2 bay leaf
• ½ bunch thyme sprigs
• 15-20 stoned prunes

Instructions

1. Heat the oil in a large saucepan and add the chicken in batches.
2. Cook the chicken until brown.
3. Remove chicken and set aside.
4. Add bacon, carrots, celery and leek.
5. Fry until brown.
6. Add a splash of cold water and boil, scraping the bottom of the pan.
7. Return the chicken to the pan.
8. Add herbs and cover with cold water.
9. Simmer until chicken is tender.
10. Remove the chicken to a plate, cover with foil and leave to cool.
11. Strain the soup into a clean saucepan and discard all the other ingredients. (I used the veggies to make another soup to save waste)
12. Leave to stand for a few mins and skim off any fat that rises to the top.
13. Pull the meat from the chicken bones and tear into large chunks.
14. Simmer the soup adding the chicken, remaining leeks and prunes for around 20 mins.
15. Season to taste.
16. Serve with fresh bread.

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