Cock-a-leekie Soup

I decided to make this soup a very long time ago. It is very tempting to add prunes, chicken and leek in a one saucepan. Creamy taste from leek and smoked taste from prunes and bacon… Very hearty and warming. I have read several versions of this famous Scottish dish. I really liked this one, from Judith, the Irish Foodie blog and this, from iVillage, so I mixed it.

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8 dried plums
1 small chicken
1 tbsp. olive oil
2 big size leeks, chopped
6 tbsp. long grain rice (I think I added twice)
1 medium carrots, grated
Bouquet garni (thyme sprigs, sage, bay leaves)
salt and black pepper

In a medium size saucepan add chicken, half of the leeks, bouquet garni and enough water to cover. Bring to a boil and simmer for 1 – 1 1/2  hours until meat is done. Strain the stock in to a clean pot. Remove chicken meat from the bones.

Heat oil in a large pot and sauté leeks and carrots for about 5 minutes, until the vegetables are tender. Add rice, stock and prunes, cover and simmer for 20 minutes. Remove from heat and add a chopped cooked chicken meat. Add salt and pepper to taste.

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