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- Photo: Laurel Fan / Flickr
Cock-a-leekie soup is a strange name indeed but it makes sense when one knows what goes into the dish: thin slices of chicken and rings of leek. Perhaps farmyard roosters went into the soup in the past. Tough poultry needs long simmering which isn’t a bad thing when it comes to making stock for a soup. Aside from these two main ingredients, you also need onion, carrots, water, spring onions, parsley, peppercorns and bouquet garni. Prunes can also be added.
Ingredients
You will need the following ingredients to prepare cock-a-leekie soup for four: a small chicken (complete with giblets), 1 onion (cut into quarters), 2 chopped carrots, bouquet garni, 10 peppercorns, a level teaspoon of salt, 2 litres of water, 30 grams of butter, 5 large leeks (cut into thin slices once trimmed), 2 tablespoons of chopped parsley and some seasoning to taste.
Prepare the stock
Place the chicken, onion, peppercorns, carrots, bouquet garni and salt into a large heavy-based pan. Cover the ingredients with the water and slowly bring to a boil. Skim off any scum that surfaces while you simmer the mixture for an hour and a quarter.
When the chicken is tender, strain the stock into a bowl and allow it to cool before placing it in the fridge. Use a slotted spoon to lift up the fat once it has hardened on top. Throw away this layer of fat, together with the vegetables, peppercorns, bouquet garni, chicken heart and neck.
Finish the soup
When the chicken is cool, remove the skin and cut the flesh and gizzard. Use a sharp knife to allow for fine, thin strips. Melt the butter on a low heat and add the spring onions and leeks. Continue to cook on a low heat for a quarter of an hour.
Add the stock once the vegetables have softened and are transparent. Bring the mixture to a boil and season to taste. Add some soaked prunes if you wish. Let the soup simmer for another quarter of an hour and then add the chicken.
Simmer for 10 minutes and then stir in the chopped parsley before serving.
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