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