TASTY SCOTTISH COCK-A-LEEKIE SOUP
Cock-a-leekie soup is a staple dish in many Scottish homes and, if you've been brought up eating Scottish food, there is a high chance you'll be familiar with this warming chicken and leek based soup. Traditionally served in the winter and named 'Scotland's National Soup' Cock-a-leekie is a thick and flavoursome soup consisting of leeks, chicken and rice traditionally garnished with prunes.
Provided by Phil & Sonja
Categories Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Chop the green parts off the leeks and put in the bottom of a pot, place the chicken on top.
- Surround the chicken with the celery sticks, carrots, onion, and bay leaves. Cut them down to fit if necessary.
- Add liberal amounts of salt and white pepper.
- Pour cold water over the top (it should cover the chicken so you may need to use a little more or less than stated.
- Cover and bring to the boil, then turn down to simmer for about one hour, until juices run clear when you push a knife into the chicken, or the chicken is falling off the bone.
- Chop two whites of the leeks into rounds. The other two remains of the leeks are not necessary for the rest of the recipe so you can set aside to use for something else.
- Chop the 2 remaining carrots into small pieces.
- Use a spoon to remove some of the fat that floats to the top of the water.
- Remove the chicken (I find the most uncomplicated way is to put in a colander over a bowl to collect any extra liquid, then tip the liquid back in the pot).
- Set aside to cool a little.
- Take the green part of the leeks, the onion, celery, and carrots from your stock.
- Add the chopped whites of the leeks and the carrot and cook for 10 minutes.
- Add the rice and simmer for a further 15 minutes, until the rice is cooked.
- Meanwhile, remove the chicken from the bone and shred, and discard the bones.
- Taste the stock and add more salt and pepper if necessary or simmer for longer and allow it to reduce to strengthen the flavour.
- Add the shredded chicken back in and allow to heat through for a few minutes.
- Dish into a bowl and sprinkle with a few chopped, dried, prunes then serve.
Nutrition Facts : Calories 400 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 35 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
COCK-A-LEEKIE SOUP
Steps:
- Cut up the whole chicken and chop some of the meat into pieces. (You will have leftover chicken meat.)
Nutrition Facts : Calories 930 kcal, Carbohydrate 44 g, Cholesterol 274 mg, Fiber 6 g, Protein 90 g, SaturatedFat 12 g, Sodium 622 mg, Sugar 11 g, Fat 43 g, ServingSize Serves 4, UnsaturatedFat 0 g
SCOTTISH COCK-A-LEEKIE SOUP
It may take a few hours to make this famous Scottish soup but there's really not much to it other than some chopping and simmering. It's one of the world's best chicken soups! Top with freshly ground black pepper and chopped fresh chives.
Provided by Chef John
Categories Chicken Soup
Time 4h10m
Yield 6
Number Of Ingredients 10
Steps:
- Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
- Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
- Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
- Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
- Place skin and bones back into the pot and gently simmer for 1 more hour.
- Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
- Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
- Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.
Nutrition Facts : Calories 810.1 calories, Carbohydrate 37 g, Cholesterol 227 mg, Fat 46.2 g, Fiber 4 g, Protein 59.9 g, SaturatedFat 13.1 g, Sodium 1224.8 mg
COCK A LEEKIE SOUP
Cock a Leekie Soup is a Scottish peasant dish with many regional variations, some which goes back as far as the 16th century. Some cooks add chopped grilled bacon, some use beef stock, some add Jamaican pepper and many suggest offering stewed prunes with the finished dish. From britishfoods.about.com. Posted for ZWT6.
Provided by lazyme
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 601.5, Fat 24.3, SaturatedFat 6.8, Cholesterol 107, Sodium 186, Carbohydrate 64.8, Fiber 6.5, Sugar 12.6, Protein 31.6
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
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.
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