Cock-A-Leekie Soup (Mixed Soup) – Scotland’s National Soup – Recipe
Cock-A-Leekie Soup (Mixed Soup)
Cock-A-Leekie Soup (Mixed 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.
While it is called “Scotland’s National Soup”, it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks.
There are vegetarian versions of this soup. The vegetarian version has leeks and may include mixed vegetables.
The leek is a vegetable. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk.
Find the right pepper for your soup here
Cock-A-Leekie Soup (Mixed Soup) – Recipe
Servings: 8 People
Preparation Time: 10 mins
Cooking Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Ingredients
- 3 lb boiling chicken (giblets removed)
- 1 lb shin of beef
- 2 lb leeks
- 1 large onion
- 5 fluid ounces of Scotch Whiskey (Special Ingredient)
- 4 pints water
- 1 level tablespoon dried tarragon
- Salt and pepper
- 8 pre-soaked prunes (Optional)
Directions
- Mix the whiskey, tarragon and suger in the water.
- Chop the bacon and place the chicken and beef in a large bowl and pour the whiskey marinade. Leave it to soak overnight.
- Place the chicken in a large soup pot. Chop the leeks and onion and add it to pot. Add salt and pepper to taste.
- Boil it, cover and simmer for 2 hours, removing any scum as required. Remove the chicken from the pot, separate skin and bones.
- Chop the meat into small pieces and place it in pot. Cut up the shin of beef.
- Add the prunes and the chopped leek and simmer for 10-15 mins.
Find the right pepper for your soup here
Buy Ayurvedic Products, Kitchenwares, Dryfruits, Spices, Tea, Coffee etc at www.natureloc.com
