Cock-a-Leekie Soup

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Average: 3.3 (8 votes)

Cock-a-Leekie Soup is traditional Scottish fare, made of leeks and prunes. It’s mentioned early as the 16th century and often served at Burns Suppers and just a great wintertime soup. Feel free to omit the prunes if you wish!

Ingredients

6 leeks, cleaned and cut into 1-inch pieces
3 tablespoons butter
6 cups chicken broth
1/4 cup basmati rice
6 pitted prunes (optional)
1/4 teaspoon nutmeg
2 pounds of cooked chicken (cut into chunks)

Instructions

For the chicken, use leftover chicken or cook your chicken first. (We advise poaching the chicken (cooking in simmering water with seasoning.)

Soak the prunes in water for half an hour.

Slice leeks, using just a bit of the green part, and sautê in butter until translucent.

Add chicken broth and rice, and simmer at least 30 minutes, or until the rice is cooked tender.  

Add chunks of chicken to broth.

Chop soaked prunes into small bits.  Add prunes to broth.

Season with nutmeg, salt, and pepper.

Cooking & Recipes

Yield: 

Makes 8 servings.

Reader Comments

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What a simple, no fuss recipe

What a simple, no fuss recipe! Thank you. It's not the Cock-a-Leeky soup I remember from my MacGregor grandma, but I'll give it a try. Thanks!!

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