Cock A Leekie Soup Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 40 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexHealthyServings8
Ingredients
| Leeks | 8 Large | |
| Vinegar | 2 Tablespoon | |
| Chicken | 1 | |
| Carrots - 6 medium, cut on the diagonal into 1-inch pieces | ||
| Pearl barley - 3/4 cup | ||
| Black peppercorns | 6 To taste | |
| Cloves - 4 whole | ||
| Water | 3 Quart | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Flat-leaf parsley - 5 tablespoons, chopped | ||
Directions
GETTING READY
1. Snip off the leek roots.
2. Make a 2 inch deep X cut in the white part of leek.
3. In the green end also, make an X cut.
4. Rinse the chicken well.
5. Discard excess fat; if any.
MAKING
6. In a large bowl, place the leeks; add vinegar and cold water.
7. Let the leeks soak in vinegar water for 30 to 40 minutes.
8. Rinse well under cold running water.
9. Cut the leeks diagonally into 1-inch pieces.
10. In a large soup pot, add chicken, leeks, carrots, barley, peppercorns, and cloves.
11. Pour 3 quarts water.
12. Season with salt and pepper.
13. Bring to a boil.
14. Skim off any foam that rises to the top.
15. Cover the pot partially.
16. Simmer over medium heat for about 1 hour until the chicken is cooked through.
17. Stir occasionally and add more water or chicken broth if necessary.
18. Spoon out the chicken to a plate and let stand until cool enough to handle.
19. Separate the skin and bones.
20. Shred the meat.
21. Return the meat to the pot.
22. Add 4 tablespoons of the parsley.
23. Taste the broth and add more seasonings; if required.
SERVING
24. Serve in large ceramic soup bowls.
25. Garnish with the remaining chopped parsley.
1. Snip off the leek roots.
2. Make a 2 inch deep X cut in the white part of leek.
3. In the green end also, make an X cut.
4. Rinse the chicken well.
5. Discard excess fat; if any.
MAKING
6. In a large bowl, place the leeks; add vinegar and cold water.
7. Let the leeks soak in vinegar water for 30 to 40 minutes.
8. Rinse well under cold running water.
9. Cut the leeks diagonally into 1-inch pieces.
10. In a large soup pot, add chicken, leeks, carrots, barley, peppercorns, and cloves.
11. Pour 3 quarts water.
12. Season with salt and pepper.
13. Bring to a boil.
14. Skim off any foam that rises to the top.
15. Cover the pot partially.
16. Simmer over medium heat for about 1 hour until the chicken is cooked through.
17. Stir occasionally and add more water or chicken broth if necessary.
18. Spoon out the chicken to a plate and let stand until cool enough to handle.
19. Separate the skin and bones.
20. Shred the meat.
21. Return the meat to the pot.
22. Add 4 tablespoons of the parsley.
23. Taste the broth and add more seasonings; if required.
SERVING
24. Serve in large ceramic soup bowls.
25. Garnish with the remaining chopped parsley.
Chef
