Cock-a-Leekie Soup

**marvelredneck** · 5th February 11, 09:56 PM

Today I made some cock-a-leekie soup, an Auld family recipe. It was wonderful! Picture below.
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**NewEnglander** · 6th February 11, 05:56 AM

I can't get the link to work. But a recipe would be great too. A friend and his wife just welcomed another wee lass into the world and I'm planning on a making batch of cock-a-leekie to bring over to them.

**marvelredneck** · 6th February 11, 10:49 PM

Originally Posted by NewEnglander

I can't get the link to work. But a recipe would be great too. A friend and his wife just welcomed another wee lass into the world and I'm planning on a making batch of cock-a-leekie to bring over to them.

Glad to hear it. The recipe is accually pretty straight-foward as far as cock-a-leekie goes, though I have added a few of my own touches;

Ingredients:
½ lbs each Skinless Chicken (breasts & thighs work)
4 cup Chicken Broth, (reduced-sodium & fat-free)
½ cup Carrots (diced)
½ cup Celery (diced)
¼ cup Onion (finely chopped)
1 tbsp Thyme
2 sprigs Parsley
Salt (to taste)
Pepper (to taste)
1 Bay Leaf
2 medium Leeks, white and greens (thinly sliced)
½ cup Barley (pearl or cracked)
½ cup Pitted & Dried Prunes
2 cups Milk
Prune Juice
Rum flavoring

Directions:
The night before, soak prunes in a cup of prune juice and a dash of rum flavoring. Soak overnight.
The day after, take a stock pot and add chicken breasts and thighs, chicken broth, carrots, celery, onion, thyme, parsley and bay leaf to it, along with water. Bring it to a boil.
When boiling, lower heat, cover and let it simmer for about 25 minutes, or until the chicken is tender. Skim fat from chicken.
Place chicken on a plate and let it cool.
Remove the bones and cut the meat into bite-size pieces. Throw-away the bones and remove the bay leaf and parsley. Leave the rest of the mixture in the stock pot.
Place the chicken, salt, pepper, barley, leeks, and prunes to the pot. Cover and simmer gently until the barley is tender, which takes about 15 minutes.
Stir in the milk, and serve hot.

Hope it helps!

**Tobus** · 9th February 11, 07:27 AM

Awesome. I have only made it once, using this recipe, and it was good. But not GREAT.

Your recipe looks like it has more depth of flavor to it, and I like the addition of milk. I'll have to try it, especially with the cold weather we've been having!