Cock-a-leekie soup
A masterpiece of resourcefulness, originally designed to make the most of what the land provided: chicken and leeks. When these humble ingredients simmer together slowly, they create a broth that is savory, sweet, and incredibly restorative. The leeks melt down to provide a lush sweetness, while the chicken offers rich, savory depth.
Ingredients
Instructions
The leek preparation
Leeks are the star of the show, so we treat them with care. Trim the root ends and the tough, dark green tops (you can save these for making stock later). Slice the leeks lengthwise, then chop them into 1-inch pieces.
Build the broth
Place the whole chicken (or chicken pieces) into a large soup pot or Dutch oven. Add the water (or stock), the bay leaf, the thyme sprigs, and the first half of your chopped leeks. Bring the liquid to a boil, then immediately reduce the heat to a low simmer. Skim off any foam that rises to the top. Cover and let it simmer gently for about 45 minutes to 1 hour, or until the chicken is thoroughly cooked and tender.
Process the chicken
Carefully remove the chicken from the pot and set it aside on a plate to cool. Discard the bay leaf and thyme stems. While the chicken cools, your broth will be rich with the flavor of the first batch of leeks, which will have melted down almost completely.
Cook the rice (if using) and leeks
Bring the broth back to a gentle simmer. Add the rinsed rice and the second half of the chopped leeks to the pot. Cook for about 20 minutes, or until the rice is tender and the new leeks are soft but still hold their bright green color.
Shred and combine
Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized chunks. Return the chicken meat to the pot.
The sweet finish
If you are using prunes (and we hope you do!), cut them in half and add them to the soup now. Simmer for an additional 5-10 minutes. The prunes add a deep, dark sweetness that contrasts beautifully with the peppery leeks.
Season and serve
Taste the soup deeply. It usually needs a generous amount of salt and plenty of black pepper to wake up the flavors. Ladle into warm bowls and sprinkle with fresh parsley.
Notes
Leeks love to hide grit in their layers. Place the chopped leeks in a large bowl of cold water, swish them vigorously, and let the dirt settle. Scoop the leeks out with your hands or a slotted spoon. Separate them into two piles: one for the beginning of the cook, and one to add fresh at the end.
The addition of prunes is traditional, dating back to when dried fruit was used to preserve meat or add sweetness to savory dishes. If you are hesitant, try adding just a few. They don't make the soup taste like fruit; they simply add a rich, caramelized note to the broth.
While rice is the traditional thickener for cock-a-leekie, many modern cooks swap it for pearl barley for a nuttier, chewier texture. If using barley, add it earlier in the process as it takes longer to cook than rice.
Like most great soups, Cock-a-Leekie tastes even better the next day after the flavors have had time to marry. Just be aware that the rice may absorb more liquid, so you might need to add a splash of water when reheating.
Variations
The "Cheat" Version: Short on time? You can make a fantastic weeknight version using a pre-roasted rotisserie chicken and store-bought chicken broth. Just sauté the leeks, add broth and rice, and toss in the shredded rotisserie meat at the end.
Julienne Style: For a more refined, elegant presentation, slice the leeks into thin strips (julienne) rather than chunks. This changes the texture and makes the soup feel lighter.
Source
Often hailed as Scotland's national soup, this hearty creation dates back to the 16th century.
Food in Europe