scottish recipes food collection

 A Traditional Scottish Recipe for Cock-a-leekie Soup


cock-a-leekie

Scottish Recipes Menu
Home - Scottish Recipes
Soups
Main Courses
Puddings
Shortbread
Burns Night
Other Ingredients


Cock-a-leekie Ingredients

Four to Six Pounds (2 to 3 kg) of Shin Beef Chopped into medium sized pieces.
One Bird
8 Leeks
Salt
Pepper
12 Prunes (Optional)
Fine Oatmeal (Optional)


Cock-a-leekie Preparation

   Add four pints of water to the shin-beef.

   Boil for an hour, then strain the liquid to produce a beef stock.

   Season the stock with salt and pepper to your taste.

   Now add the stock to a capon, or large chicken. A battery chicken is really a very poor bird with which to make cock-a-leekie soup. An old free-range cockerel or hen is ideal or indeed a wild game bird such as a pheasant will produce soup with a flavour truer to traditional cock-a-leekie. (Long ago, the frequent fate of the unfortunate losing bird from a cock fight was to be the cock in the cock-a-leekie.)

   In a large soup pot, heat the bird in the beef stock until boiling.

   While the stock is heating, clean eight leeks and cut them into one-inch lengths. Discard the course, green part of the leeks.

   If the leeks are old, blanche them by placing for a minute or two in boiling water and then cool rapidly in iced water or under running cold water.

   Add half of the leeks to the soup pot and cook for two hours or until the bird is well-cooked and tender. Skim off any fat from the surface of the soup.

   Remove the bird and add the remaining leeks to the soup pot and cook the soup until the leeks are tender.

   Add to the soup as much of the meat from the bird as you wish. Some people prefer only a little. The meat added to the soup may be cut to a small or medium size.

   If desired, at this stage, you may also add a dozen prunes to the soup to enhance the soup's flavour and, optionally, fine oatmeal as a thickener.



Cock-a-leekie | Scotch Broth (Mutton) | Scotch Broth (Beef) | Hare Soup or Bawd Bree | Wholesome Stock / Broth | Stovers / Stovies | Lorne Sausage | Rook Pie | Poached Salmon | Scotch Hotch Potch | Haggis | Plum Pudding | White Puddings / Mealie Puddings | Liver Puddings | Rice Pudding | Traditional Scotch Shortbread | Petticoat Tails | Basic Scottish Shortbread | Venison Collops | Scotch Beef Collops with Onions | Stewed Onions Mashed Turnips | Mashed Potatoes / Chappit Tatties | Green Pease | Links | Calves' Feet Jelly | Mixed Spices |

All Rights Reserved. Copyright Scottish Recipes 2005 - 2017
Privacy