Cock-a-Leekie Soup

A classic soup recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupper Ware in 1970

Cock-a-Leekie Soup

While it is called “Scotland’s National Soup,” it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name “cock-a-leekie” did not come into use until the 18th century.

Preparation: 20 min.
Cooking time: 2 hours
4-6 servings

Ingredients
4 leeks
1 – 1 1/2 kg [2,2 – 3,3 lb] chicken
60 g [2 oz] of barley (4 tablespoons)
1 1/4 l [2,65 pt] of water
1 teaspoon salt
1 teaspoon of ground pepper
1 bay leaf

Method

Remove roots and ugly leaves from the leeks, wash them carefully and chop them diagonally, place them in a saucepan with chicken, barley and water. Add salt, pepper and bay leaves. Let it boil, then reduce the heat, put on a lid and simmer for about 1 1/2 hour or until the chicken is tender. Foam of fat, Cut the chicken into small pieces, put them back into the soup and give the soup and bring to a boil and serve.