Cock-a-Leekie Soup RecipeOrigin: Scottish Period: Traditional |
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This is a traditional Scottish recipe, often called 'Auld Reekie' due to the recipe's origins in Edinburgh which used to be called 'Auld Reekie' during the nineteenth century. Ingredients
1.4kg boiling chicken 
Cock-a-Leekie Soup Preparation:Method:Chop the leeks (reserve one) and the onions and add to a large stock pot along with the chicken and beef. Chop the bacon and add this along with the tarragon. Add the water and season to taste. Bring to the boil then cover and simmer for two hours, removing any scum that accumulates on the top. Remove the chicken from the pot, take off the skin and remove the bones then chop the meat into small pieces and return to the pot. Cut the shin of beef and return the meat to the pot. Add the prunes and the final leek, chopped, and simmer for a further 15 minutes. Serve immediately. |
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