Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, cock-a-leekie soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Cock-a-leekie Soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Cock-a-leekie Soup is something which I have loved my entire life. They are fine and they look wonderful.

Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. Reviews for Photos of Cock a Leekie Soup. James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have cock-a-leekie soup using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Cock-a-leekie Soup:

1. Get 1 medium free range chicken
2. Take Enough chicken stock to cover ingredients
3. Prepare Half a leek
4. Make ready 1 medium onion
5. Get 1 handful curly kale
6. Make ready 1 handful baby spinach
7. Prepare 100 g pearl barley
8. Make ready 1 bay leaf
9. Make ready Salt and pepper to taste

Pick the chicken meat from the bones and divide between bowls along with the prunes, and then pour over the soup. Cock-a-leekie soup is a traditional Scottish chicken soup. It's wonderfully warming on a cold day. This porridgelike soup—a delicious lunch option—has Scottish roots.

Steps to make Cock-a-leekie Soup:

1. Soak the barley for about 4 hours
2. Joint the chicken, slice leeks, Chop onions, shred kale
3. Sweat off the onions until soft
4. Add chicken to the pot, fry for a couple of minutes but without colour
5. Pour enough chicken stock to cover the chicken, add bay leaf and barley
6. Bring to boil and then simmer until chicken and barley is cooked.
7. When chicken is cooked, remove from soup, take the chicken meat off the bones, dispose of bones and put back in soup
8. Add the kale and sliced leeks and cook out for a few minutes
9. Finish with baby spinach and season to taste

It's wonderfully warming on a cold day. This porridgelike soup—a delicious lunch option—has Scottish roots. Barley makes it thick, and prunes give it a sweet note; white wine and vegetables add flavor. Cock-a-Leekie. this link is to an external site that may or may not meet accessibility guidelines. Back then, cock-a-leekie was cooked with the addition of onions, prunes, and even raisins.

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