COCK-A-LEEKIE SOUP
James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth
Provided by James Martin
Categories Lunch, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
- Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
- Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
- Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.
Nutrition Facts : Calories 337 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.1 milligram of sodium
COCK A LEEKIE SOUP
Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.
Provided by briony
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
- Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 12.4 g, Cholesterol 125.9 mg, Fat 6.5 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 1.6 g, Sodium 502.8 mg, Sugar 2.6 g
VEGETARIAN COCK-A-LEEKIE SOUP
you could also make this with cooked real chicken and normal chicken broth. this is a nice mild soup for spring or summer. serve with fresh, not-sweet bread and a mojito or chilled white or rose wine.
Provided by spiritussancto
Categories Brown Rice
Time 40m
Yield 10 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- cut off most of the green ends of the leeks and slice in half lengthwise, leaving the root end intact to keep them all together. chop into 1/2 inch slices and toss in a strainer, wash well to break up and get rid of sand/dirt.
- chop celery and mushrooms, mince garlic, and combine with leeks, water, broth cube, and spices in a stock pot.
- bring to a boil and simmer for about 10-15 min or until leeks and celery are soft. in the mean time dice up the "chicken".
- add "chicken" and rice, simmer until rice is cooked, about 5-10 min.
- mix corn starch with cold cream and add to soup, stirring well.
- simmer until thickened and warmed through.
Nutrition Facts : Calories 384, Fat 22.7, SaturatedFat 13.8, Cholesterol 81.5, Sodium 655.8, Carbohydrate 41.4, Fiber 2.8, Sugar 4.4, Protein 5.2
COCK-A-LEEKIE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter. Saute the chicken on each side until well-browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes. Tie the parsley, thyme, and bay leaf with a piece of kitchen twine. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
COCK A LEEKIE SOUP
Cock a Leekie Soup is a Scottish peasant dish with many regional variations, some which goes back as far as the 16th century. Some cooks add chopped grilled bacon, some use beef stock, some add Jamaican pepper and many suggest offering stewed prunes with the finished dish. From britishfoods.about.com. Posted for ZWT6.
Provided by lazyme
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the chicken in a pot with enough water to more than cover.
- Add 6 leeks.
- Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone.
- Remove the chicken and reserve.
- Strain the stock into a fresh pot, add the rice and cook in a covered pot for 10 minutes.
- Add the grated carrots and the remainder of the chopped leeks and continue cooking for 20 minutes.
- Taste for intensity of flavour and, if necessary, reduce further to increase the taste.
- Season with salt and pepper.
- Chop a little of the reserved chicken and add to the finished soup.
- Note: The reserved chicken is sometimes served as a separate course with mealie or boiled potatoes and a very strong sauce or perhaps yellow mustard.
Nutrition Facts : Calories 601.5, Fat 24.3, SaturatedFat 6.8, Cholesterol 107, Sodium 186, Carbohydrate 64.8, Fiber 6.5, Sugar 12.6, Protein 31.6
COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)
Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.
Provided by Melissa Clark
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.
- Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.
- Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.
- While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
- When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.
- Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there's room).
- Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.
- While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
- Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.
COCK-A-LEEKIE SOUP
Make and share this Cock-A-Leekie Soup recipe from Food.com.
Provided by JackieOhNo
Categories Whole Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken and put in pot without giblets. Add broth, carrots, celery, onion, and parsley.
- Bring to a boil, reduce hat and simmer, covered, until chicken is very tender.
- Remove chicken from broth and let cool; refrigerate broth.
- When chicken is cool enough to handle, remove meat and cut into pieces; discard skin and bones.
- When fat has solidified on broth, remove fat and discard.
- Heat broth and add barley to boiling broth. Reduce heat and simmer, covered, for 15 minutes.
- Trim root ends and dark green stalks from leeks and cut in half lengthwise. Wash well, then slice and add to broth with potato; cook until vegetables are tender.
- Add chicken and slowly pour in cream.
- Heat through but do not boil. Salt and pepper to taste.
Nutrition Facts : Calories 446.4, Fat 22.7, SaturatedFat 8.4, Cholesterol 86.6, Sodium 1061.9, Carbohydrate 33.7, Fiber 5.5, Sugar 5.2, Protein 26.8
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
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