Cock-a-Leekie Soup
A very old Scottish soup, sometimes served at Burns suppers before the haggis. Chicken and leek simmer slowly together; a handful of prunes goes in near the end for a strange, wonderful sweetness against the salt.
Ingredients
1 small chicken, about 1.4 kg
2 litres cold water
6 leeks, cleaned and sliced
2 carrots, chopped
1 onion, halved
1 bay leaf
80 g pearl barley, rinsed
10 pitted prunes
1 handful flat-leaf parsley, chopped
Method
- 1
Put the chicken, water, onion, carrots and bay leaf into a large pot. Bring slowly to a bare simmer, skimming any grey foam.
- 2
Simmer gently, uncovered, for 1 hour. Lift the chicken out, strain the broth, and return it to the pot.
- 3
Add the barley and half the leeks. Simmer for 20 minutes. Meanwhile, pull the chicken meat from the bones in bite-sized pieces.
- 4
Add the rest of the leeks and the prunes. Simmer for a further 10 minutes until the leeks are soft.
- 5
Return the chicken meat to the pot to warm through. Season, scatter with parsley and serve.
Cook's notes
Do not skip the prunes. They melt slightly and give the soup its unmistakable character.