TASTY SCOTTISH COCK-A-LEEKIE SOUP
Cock-a-leekie soup is a staple dish in many Scottish homes and, if you've been brought up eating Scottish food, there is a high chance you'll be familiar with this warming chicken and leek based soup. Traditionally served in the winter and named 'Scotland's National Soup' Cock-a-leekie is a thick and flavoursome soup consisting of leeks, chicken and rice traditionally garnished with prunes.
Provided by Phil & Sonja
Categories Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Chop the green parts off the leeks and put in the bottom of a pot, place the chicken on top.
- Surround the chicken with the celery sticks, carrots, onion, and bay leaves. Cut them down to fit if necessary.
- Add liberal amounts of salt and white pepper.
- Pour cold water over the top (it should cover the chicken so you may need to use a little more or less than stated.
- Cover and bring to the boil, then turn down to simmer for about one hour, until juices run clear when you push a knife into the chicken, or the chicken is falling off the bone.
- Chop two whites of the leeks into rounds. The other two remains of the leeks are not necessary for the rest of the recipe so you can set aside to use for something else.
- Chop the 2 remaining carrots into small pieces.
- Use a spoon to remove some of the fat that floats to the top of the water.
- Remove the chicken (I find the most uncomplicated way is to put in a colander over a bowl to collect any extra liquid, then tip the liquid back in the pot).
- Set aside to cool a little.
- Take the green part of the leeks, the onion, celery, and carrots from your stock.
- Add the chopped whites of the leeks and the carrot and cook for 10 minutes.
- Add the rice and simmer for a further 15 minutes, until the rice is cooked.
- Meanwhile, remove the chicken from the bone and shred, and discard the bones.
- Taste the stock and add more salt and pepper if necessary or simmer for longer and allow it to reduce to strengthen the flavour.
- Add the shredded chicken back in and allow to heat through for a few minutes.
- Dish into a bowl and sprinkle with a few chopped, dried, prunes then serve.
Nutrition Facts : Calories 400 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 35 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
COCK-A-LEEKIE SOUP
Steps:
- Cut up the whole chicken and chop some of the meat into pieces. (You will have leftover chicken meat.)
Nutrition Facts : Calories 930 kcal, Carbohydrate 44 g, Cholesterol 274 mg, Fiber 6 g, Protein 90 g, SaturatedFat 12 g, Sodium 622 mg, Sugar 11 g, Fat 43 g, ServingSize Serves 4, UnsaturatedFat 0 g
COCK A LEEKIE SOUP
Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.
Provided by briony
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
- Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 12.4 g, Cholesterol 125.9 mg, Fat 6.5 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 1.6 g, Sodium 502.8 mg, Sugar 2.6 g
VEGETARIAN COCK-A-LEEKIE SOUP
you could also make this with cooked real chicken and normal chicken broth. this is a nice mild soup for spring or summer. serve with fresh, not-sweet bread and a mojito or chilled white or rose wine.
Provided by spiritussancto
Categories Brown Rice
Time 40m
Yield 10 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- cut off most of the green ends of the leeks and slice in half lengthwise, leaving the root end intact to keep them all together. chop into 1/2 inch slices and toss in a strainer, wash well to break up and get rid of sand/dirt.
- chop celery and mushrooms, mince garlic, and combine with leeks, water, broth cube, and spices in a stock pot.
- bring to a boil and simmer for about 10-15 min or until leeks and celery are soft. in the mean time dice up the "chicken".
- add "chicken" and rice, simmer until rice is cooked, about 5-10 min.
- mix corn starch with cold cream and add to soup, stirring well.
- simmer until thickened and warmed through.
Nutrition Facts : Calories 384, Fat 22.7, SaturatedFat 13.8, Cholesterol 81.5, Sodium 655.8, Carbohydrate 41.4, Fiber 2.8, Sugar 4.4, Protein 5.2
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
COCK-A-LEEKIE SOUP
James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth
Provided by James Martin
Categories Lunch, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
- Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
- Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. 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 with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.
Nutrition Facts : Calories 337 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.1 milligram of sodium
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