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Cock-a-leekie Soup

Ingredients

-15g (half oz) butter or margarine
-275-350g (10-12 oz) chicken (1 large or 2 small portions)
- 350g (12 oz) leeks
- 1.1 liters (2 pints) chicken stock
- 1 bouquet garni
- salt and pepper
- 6 prunes, stoned
- parsley sprigs, to garnish

 

All ingredients are available at local super markets.

1. Melt the butter in a large saucepan and fry the chicken quickly until golden on all sides.

2. Cut the white part of the leeks into four lengthwise and chop into 2.5cm (1inch) pieces; reserve the green parts. Add the white parts to the pan and fry for 5 minutes until soft.

3. Add the stock, bouquet garni and salt and pepper to taste. Bring to the boil and simmer for 30 minutes or until the chicken is tender.

4. Shred the reserved green parts of the leeks, then add to the pan with the prunes. Simmer for a further 30 minutes.

5. T serve, remove the chicken and cut the meat into large warmed soup tureen and pour over the soup. Serve hot, garnished with parsley.