Cock a leeky

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Happily for us, however, this particular version remained popular in Scotland, and feels a pleasingly simple and wholesome celebratory dish to prepare the stomach for the month to come. Having tried her recipe, I can confirm that pheasant makes a delicious soup, even when enjoyed from a bowl in a warm kitchen, rather than from a Thermos in the middle of a damp autumnal copse, but one with a distinct gamey character. Jane Grigson and Tom Kitchin call for whole birds, and Xanthe Clay and Graeme Taylor opt for chicken legs or drumsticks, with the latter roasting them before use.

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Recipe by: briony. Wonderful flavor but I felt it didn't have enough body so I added 5-medium sized potatoes. Annette Jensen- Canada.

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It's Burns Night on 25th January. Graeme from Scots Larder shares one of his favourite recipes for a 'hamely' or homely dish for the evening: Cock-a-leekie soup. The folder name ' ' already exists.

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Remove tough green ends of leeks. Split in half and run under cold water to remove any dirt residue. Add to soup pot with the minced garlic.

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Cock a Leekie Soup is an earthy, traditional Scottish dish with many regional variations, some of which go back as far as the 16th century. There are many variations on the recipes and none are wrong, after all, this is a chicken and leek soup and of course open to interpretation. Some cooks may add chopped grilled bacon to the soup, some will use beef stockand many suggest offering stewed prunes with the finished dish as was recommended by Talleyrandthe French gourmet.

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October 21, By Nancy 1 Comment. A Scottish classic, this Cock a Leekie Soup or chicken and leek soup is filled with juicy, roasted chicken, aromatic leeks and tender rice all wrapped in flavorful chicken stock. Scotland is known for a number of things — great whiskey, gorgeous scenery and of course, men in kilts!

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When it first happened via a comment on the blogI was shocked and rather downhearted. I hate the thought of offending anyone, and I honestly thought about changing the recipe. One of the things I love most about being in the kitchen is trying different things, adding a bit of a twist here and there and experimenting! Use up those leftovers, add something unusual I LOVE adding a tbsp of jarred beetroot juice to my corned beef hash soup — a tip from my dador serve it in a different way how about stuffing potato skins with lasagne?

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Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stockoften thickened with riceor 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.

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In a large pan add the chicken thighs, water, onion and barley. Bring to the boil and then reduce heat and simmer for 1 hour. Remove the chicken from the pan and remove the skin and bone from each thigh using a sharp knife. Cut the chicken into bite size pieces and return to the pan.

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