Cock-A-Leekie Soup;Cockie Leekie
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside
2
Season the chicken with 1 teaspoon of the salt and the pepper
3
Place a large Dutch oven or soup pot over medium heat and melt half of the butter
4
Saute the chicken on each side until well browned, about 10 minutes
5
Transfer the chicken to a plate, and pour off any fat left in the pan
6
Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes
7
Tie the parsley, thyme, and bay leaf with a string
8
Add the herb bundle, the chicken and the broth to the pot
9
Bring to a boil, and then lower the heat to maintain a gentle simmer
10
Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes
11
Remove the chicken, set aside to cool slightly
12
Remove the herb bundle and discard
13
Skim any fat from the surface of the soup with a spoon or ladle, if needed
14
Remove the chicken meat from the bones and cut into 1-inch chunks
15
Add the chicken cubes, the prunes, and their liquid to the soup
16
Season with salt and pepper
17
Simmer for 2 minutes
18
To serve divide the soup evenly among 6 warm soup bowls