Cock-a-leekie Soup

Traditionally served on Burns Night cock-a-leekie soup is a wonderful winter soup taking it’s name from the 16th century broth made from boiled fowl and vegetables.

Ingredients:

One whole chicken
400g of leeks
100g of precooked prunes (stones removed)
25g of rice
2 litres of chicken stock
One teaspoon of brown sugar
Salt and pepper
1 bay leaf
Thyme

Instructions:

Put the chicken into a large pot and add the stock. Bring to the boil and as any fatty froth appears at the top remove and discard. Turn the heat down to a simmer and leave to cook for an hour.

Wash the leeks and roughly chop into about 2cm pieces, using the green and white pieces. After the chicken has simmered for an hour add the chopped leeks, the bay leaf and thyme and then continue to simmer for two hours. Add salt and pepper to taste.

Add any further stock whilst cooking to keep the chicken covered. Test the chicken with knife to check it is cooked – the juices will run clear.

Take out the chicken when it is cooked and add the rice and prunes.

Cut some cooked chicken pieces and add back to the pot. (Use the remaining chicken for other meals)

Once the rice is cooked it is ready to serve!