This cock-a-leekie soup is a great recipe to share this week, not just because I have come over all Scottish for Burns’ Night at the weekend but also because it is a good healthy recipe that is perfect for all those who are getting to grips with a healthier lifestyle and cutting the calories this month.
A Scottish classic
Cock-a-leekie soup is a Scottish classic, something my Mum used to make every week. The Scottish equivalent of the Jewish chicken soup for the soul that cures all ills.
Less is more
Sometimes the best recipes have the fewest ingredients, this one is a case in point. There are only 5 ingredients in traditional Scottish cock-a-leekie soup – chicken, leeks, peppercorns, prunes and parsley. Oh and water as well, but I am not counting that as an ingredient as I assume you already have that on tap so to speak.
And yes, you read that right, there are prunes in this recipe! They lend a sweetness and flavour all of their own and you usually remove them before serving. You can of course omit this traditional fruity addition, but really you should give it a go. Don’t knock it till you’ve tried it and all that.
Cock-a-leekie soup is easy to make and tastes so good you will soon be adding this to your recipe file and trotting it out regularly when you want something light and healthy and super tasty on the menu. You can serve this in the traditional way in a big bowl with a hunk of bread to mop it up, or do as I have here and serve it as part of a party platter, tiny bowls with just a few spoonfuls, a soup sip if you will served with little toast slices on the side.
This recipe is featured in my book A Wee Taste Of Scotland which is all about Scottish party food.
Karon x
Cock-a-Leekie Soup
Ingredients
- 2 chicken thighs
- 1 medium leek
- 10 black peppercorns
- 10 prunes
- 1 tbsp fresh parsley
Instructions
- Wash and chop the leek separating the green from the white parts.
- Cook the chicken and the green of the leek along with the peppercorns in 500ml/1 pint of water.
- Bring to the boil then lower the temperature and simmer for 30 minutes.
- Remove pan from heat and set aside for 1 hour to allow flavours to develop.
- Remove the chicken and pour soup through a sieve and discard leek and peppercorns.
- Chop the chicken meat and return to the pan along with the soup liquid plus the white of the leek, the prunes and the parsley.
- Simmer for 10 minutes.
- You can now remove the prunes and discard them as they have released their flavour.
- Serve soup with crusty bread or crutons if you wish and season to taste.
Notes
PIN ME FOR LATER
I love your recipes. I made your Christmas Spiced Olives and gave them for Christmas gifts. Everyone said
they made them last as long as possible, because they were so good.
The second time I made them, I put in more clementines. I love the combination.
Hi Margo,
Thanks so much, I’m glad your friends liked the olives you made so much. Have to admit I love the mix of citrus with olives!
K x