Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, cock-a-leekie soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cock-a-leekie Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Cock-a-leekie Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
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. I also add more barley as stated. I like this soup with cubed potaoes and a squeeze of lemon juice.
To get started with this recipe, we must first prepare a few ingredients. You can have cock-a-leekie soup using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cock-a-leekie Soup:
- Prepare 1 2 - 3 lb whole chicken
- Take 5 cups water
- Make ready 1/2 onion , chopped
- Take 3 tbsp barley
- Get 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!)
- Prepare 1 celery stalk , thickly sliced
- Take 1 carrot large , thickly sliced
- Get 1 tsp thyme fresh , chopped
- Get 1 tsp parsley fresh , chopped
- Take to taste Salt Pepper &
It's wonderfully warming on a cold day. Cock a Leekie Soup is a delicious winter warming dish from Scotland often served as a starter at Scottish events such as Burns Night, St Andrews Night and as a Hogmanay treat. Pick the chicken meat from the bones and divide between bowls along with the prunes, and then pour over the soup. Cock-a-leekie: how do you make this.
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.
Pick the chicken meat from the bones and divide between bowls along with the prunes, and then pour over the soup. Cock-a-leekie: how do you make this. This porridgelike soup—a delicious lunch option—has Scottish roots. Barley makes it thick, and prunes give it a sweet note; white wine and vegetables add flavor. Cock-a-Leekie. this link is to an external site that may or may not meet accessibility guidelines.
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