Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cock-a-leekie soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Cock-a-leekie Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Cock-a-leekie Soup is something that I have loved my whole life. They are fine and they look fantastic.
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 recipe, we must prepare a few ingredients. You can have cock-a-leekie soup using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cock-a-leekie Soup:
- Make ready 1 2 - 3 lb whole chicken
- Make ready 5 cups water
- Prepare 1/2 onion , chopped
- Get 3 tbsp barley
- Prepare 1 (10.5 ounce) can chicken broth condensed
- Take 3 leeks , sliced (make sure to wash really, really well to get all the grit out from between the leaves!)
- Get 1 celery stalk , thickly sliced
- Get 1 carrot large , thickly sliced
- Take 1 tsp thyme fresh , chopped
- Prepare 1 tsp parsley fresh , chopped
- Take to taste Salt Pepper &
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. 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.
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.
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. Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.
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