Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is something that I’ve loved my entire life.
Cock-a-leekie soup is a traditional Scottish chicken soup. It's wonderfully warming on a cold day. Transfer the chicken to a large heavy based pan, reserving the fat caught in the roasting tray. Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley.
To get started with this recipe, we have to prepare a few components. You can cook vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Take 1800 ml chicken stock
- Make ready 4 large white potatoes, peeled and diced
- Get 1 tsp chopped parsley
- Get 50 grams sunflower spread / butter
- Take 4 carrots, finely diced
- Get 2 large leek, trimmed and thinly sliced
- Take 2 chicken breast, diced into even pieces
- Prepare salt and freshly ground black pepper
As with many time-honored recipes, this soup has several variations—and none are wrong—although all are commonly served. Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired. James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth.
Steps to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Put the chicken stock and potatoes into a pan, bring to the boil then simmer until the potatoes are cooked, around 10 minutes
- Meanwhile melt the butter in a frying pan and cook the leek and carrots for 10 minutes over a medium-low heat
- Add the chicken and brown off
- Puree the potatoes and stock smooth in a blender then return to the pan
- Add the chicken and vegetables and bring back to a simmer
- Cook for a further 15 minutes, season to taste with salt & pepper and serve with crusty bread. See my previously posted free-from French baguette recipe!
One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired. James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth. This traditional Scottish soup of chicken and leeks (and sometimes prunes) is usually served as the first course of a Burn's Supper. 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. Marian McNeill has a cock-a-leekie soup recipe that can be made on an open fire.
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