Grannydragons Cock A Leekie Soup Food

COCK A LEEKIE SOUP

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.

COCKALEEKIE SOUP

Steps:

• Bring water to a boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. Add onion, carrots, and celery to water and boil, about 1 hour.
• Soak leeks in a bowl of water, about 10 minutes; drain.
• Remove bones and vegetables from stock using a slotted spoon. Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock and simmer until barley is tender and flavors have blended, about 1 hour.

VEGETARIAN COCK-A-LEEKIE SOUP

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.

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)

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

Steps:

• In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter. Saute the chicken on each side until well-browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes. Tie the parsley, thyme, and bay leaf with a piece of kitchen twine. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls.
• Copyright 2001 Television Food Network, G.P. All rights reserved.

COCK A LEEKIE SOUP

Steps:

• Put the chicken in a pot with enough water to more than cover.
• Add 6 leeks.
• Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone.
• Remove the chicken and reserve.
• Strain the stock into a fresh pot, add the rice and cook in a covered pot for 10 minutes.
• Add the grated carrots and the remainder of the chopped leeks and continue cooking for 20 minutes.
• Taste for intensity of flavour and, if necessary, reduce further to increase the taste.
• Season with salt and pepper.
• Chop a little of the reserved chicken and add to the finished soup.
• Note: The reserved chicken is sometimes served as a separate course with mealie or boiled potatoes and a very strong sauce or perhaps yellow mustard.

COCK-A-LEEKIE SOUP

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.