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Cock-a-leekie soup with prunes and bread

Cock-a-Leekie Soup

This classic Scottish soup is comforting, and its origins are rooted in scarcity. Cock-a-leekie forms part of a traditional burns night supper as the soup course. It has undergone a period of modernisation to make it taste more exquisite than its humble roots.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6
Course: Soup
Cuisine: British, Scottish
Calories: 245
Ingredients Method

Ingredients
  

  • 1 Small Chicken Cut into Pieces
  • 2 L Cold Water
  • 2 Carrots Roughly Chopped
  • 2 Celery Roughly Chopped
  • 2 Leeks Trimmed, Whites Cut into 2cm Rounds, Green Tops Reserved
  • 3 Bay Leaves
  • 10 Peppercorns
  • ½ Bunch of Thyme
  • 150 g Pearl Barley
  • 20 Prunes Pitted and Cut into Thin Strips
  • 5 g Parsley Chopped to Garnish (Optional)

Method
 

  1. In a large pan, add the chicken pieces with the carrots, celery, leek tops, bay leaves, peppercorns, and thyme. Cover with water and bring to a gentle boil. Cook the chicken for 1 hour until cooked through and tender.
  2. Remove the chicken and set aside to keep warm. Strain the stock, reserving the stock.
  3. Wipe the pan clean and add the stock with the leek tops and pearl barley. Bring to a boil and cook for 35-45 minutes until the pearl barley is tender.
  4. While the barley cooks, shred the chicken. Add the prunes and shredded chicken back to the stock when the barley is tender. Season to taste with salt and lots of pepper.
  5. Garnish with chopped parsley.