Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cock-a-leekie soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cock-a-leekie Soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Cock-a-leekie Soup is something which I have loved my whole life.
Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. As with many time-honored recipes, this soup has several variations—and none are wrong—although all are commonly served with big chunks of vegetables and chicken. This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor.
To get started with this particular recipe, we have to first prepare a few components. You can have cock-a-leekie soup using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cock-a-leekie Soup:
- Get 1 2 - 3 lb whole chicken
- Get 5 cups water
- Prepare 1/2 onion , chopped
- Prepare 3 tbsp barley
- Make ready 1 (10.5 ounce) can chicken broth condensed
- Get 3 leeks , sliced (make sure to wash really, really well to get all the grit out from between the leaves!)
- Make ready 1 celery stalk , thickly sliced
- Get 1 carrot large , thickly sliced
- Prepare 1 tsp thyme fresh , chopped
- Take 1 tsp parsley fresh , chopped
- Take to taste Salt Pepper &
This warming Scottish cock-a-leekie soup is made in the traditional way, with shredded prunes to add slight sweetness and comfort. 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. A nut-brown sausage, of course, is rarely an unwelcome thing to come across at the bottom of the bowl, but unless you are making cock-a-leekie from a carcass that has been picked entirely clean,.
Steps to make Cock-a-leekie Soup:
- 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 1/2 to 2 hours, or until chicken is tender.
- Remove chicken, and shred meat from bones, returning to pot. (Save carcass and use for homemade stock!)
- Add the chicken broth, leeks, celery, carrot, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
Fry the chicken pieces in batches until golden brown, then remove and set aside. A nut-brown sausage, of course, is rarely an unwelcome thing to come across at the bottom of the bowl, but unless you are making cock-a-leekie from a carcass that has been picked entirely clean,. Cock-a-Leekie soup is a traditional choice for the soup course on Burns Night, but you can make this Scottish chicken, leek and rice soup anytime of year. If you're having a Burns Night supper, you'll probably have to make some decisions on the menu. For example, for the soup course, you can make Cock-a-Leekie soup or Cullen Skink.
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