Cock-a-Leekie Soup
A fine and traditional Scots appetite stimulant to solid fare. As early as 1598 Fynes Morrison recorded that it was served at a Knight’s house with boiling fowl (thus the “cock”) and prunes. By the late 18th century, French statesman and gastronome Charles Maurice de Talleyrand opined that the prunes should be cooked with the soup but removed before serving. Ultimately they were removed from the recipe altogether. Sir Walter Scott in St. Ronan’s Well cannot help exclaiming: “Such were the cock-a-leekie and the savoury minced collops….” Serve hot to 4-6 people.
- 6 leeks, sliced into half moons after cutting away the roots and dark green and washing
- 1 teaspoon salt
- 5 cups strong chicken stock
- 3 Tablespoons butter (even better, chicken fat)
- 1/2 cup whipping cream
- salt and pepper to taste
Garnish: optional: julienne of prunes (which a reader assures me is still traditional)
Bring the stock to a boil, add leeks, then reduce heat and simmer for about 5 minutes. Whisk in butter (or fat) and season. Stir in the cream (and prunes) at the end, ladle into bowls, and serve immediately.
or slightly different…
The national soup of Scotland, this is a great winter soup, but quite light. The recipe here is based on a traditional one.
Ingredients
- 1 boiling chicken
- 2 litres water
- 6 chopped leeks
- 1 chopped onion
- 2 tablespoons rice
- 2 teaspoons salt
- Pepper to taste
- 1 tablespoon chopped parsley
Instructions
- Place the chicken in a large saucepan with the cold water and salt.
- Bring slowly to the simmer, skimming any fat or scum that appears on the surface. Simmer for one hour.
- Add the leeks, onions and rice and simmer for another 30 minutes or so until the chicken is tender.
- Remove the chicken and skim off any remaining fat. Add the parsley and season as required.
Traditionally the chicken would have been served as a main course with the broth as an accompaniment. If you like you can strip the bird of meat and serve as a soup.