COCK-A-LEEKIE SOUP

I made cock-a-leekie soup as the first course at our Burns Night Supper.  There were five guests plus ourselves so seven people in total.  This was more than my soup maker could handle so I made it like I always used to - in my large stock pot.  As the name suggests it is essentially a chunky chicken and leek soup!

Most of the recipes I consulted suggested cooking a chicken with the veg, taking the meat off the bones after it was cooked and adding it back into the soup.  I already had some home made chicken stock in the freezer so I cooked some chicken breasts separately (in the air fryer) and used those.  

Some recipes suggested adding prunes to the soup.  Prunes are a favourite in this house but not everyone is a fan so I left them out.  I would add some next time if I made a smaller quantity just for the two of us.  Another ingredient I left out was some smoked bacon because one of the guests eats only fish or chicken, no red meat. They would also be a good addition for next time I think!

It turned out really well - chunky veg, very tasty and this amount of ingredients made eight good servings.  It would also be an excellent way of using up leftover chicken.

Ingredients 

2 skinless chicken breasts, cooked 

A twinpack of smoked bacon lardons (optional)

4 large carrots

2 large leeks

4 sticks of celery 

50g butter

2 tblsp olive oil 

1 litre of chicken stock (home made or using water and two chicken stock pots or cubes)

1 bouquet garni

A good handful of stoned prunes (optional)

Method 

Peel and chop the carrots into small dice of about 1cm.  Trim and thinly slice the leeks.  Wash and thinly slice the celery.  

In a large saucepan or stock pot heat the oil and butter gently until the butter has melted, add the lardons if using, then add all the veg.  Cook gently until the veg are softened which will take about 10 minutes, stirring occasionally or shaking the pan so that they don’t stick.  

Add the stock and approximately a litre of water.  The liquid should cover the veg completely so use your judgment to add more water if needed.  Add the bouquet garni and season well with salt and pepper.

Bring to the boil and simmer gently for about 30 minutes.  If using the prunes add them half way through the cooking time.

Chop or tear the cooked chicken into small pieces and add into the pan.  Cook for another 5 minutes, check the seasoning and serve with a nice fresh baguette.

Makes 6-8 generous servings.