Scots Recipes

Cock-a-Leekie Soup

Ingredients:
3 Lb Boiling Fowl(1 to 1-1/2 kg)
3 qt Water (3 Litres)
2 Medium Onions, finely chopped
Bay Leaf, Sprig of Thyme and some Parsley Stalks
Salt
freshly ground Black Pepper
1-1/4 lbs Leeks, finely chopped (625 g)
2 oz Long Grain Rice (50g)
Garnish: Chopped Parsley
2 oz Prunes cut into strips

Steps:
Put the fowl into the water, bring to the boil and skim. Add the herbs, tied together, salt, pepper, onions and only the white part of the leeks. Simmer for 1-1/2 to 2 hours or until the meat is tender. Add the rice half an hour before the end of the cooking time. Remove the bird and leave to cool slightly. Add the green of the leek and cook for another few minutes. When the bird is cool, remove some of the flesh and chop up roughly. Return to the soup and heat through. Check seasoning, remove herbs and serve.

Bannocks | Clootie Dumplings | Cock-a-Leekie Soup
Scotch Broth | Scotch Eggs | Scottish Gingerbread
Scottish Short Bread | Scottish Scones | Howtowdie (Scottish Roast Chicken)
Traditional Mead | Quick Metheglen | Mulled Wine
White Metheglen | Crowdie Cream | Rumbledethumps

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