Cock a leek soup all recipes

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New This Month. This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables -- including several leeks -- add flavor.

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When it first happened via a comment on the blogI was shocked and rather downhearted. I hate the thought of offending anyone, and I honestly thought about changing the recipe. One of the things I love most about being in the kitchen is trying different things, adding a bit of a twist here and there and experimenting!

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Cock a Leekie Soup is an earthy, traditional Scottish dish with many regional variations, some of which go back as far as the 16th century. There are many variations on the recipes and none are wrong, after all, this is a chicken and leek soup and of course open to interpretation. Some cooks may add chopped grilled bacon to the soup, some will use beef stockand many suggest offering stewed prunes with the finished dish as was recommended by Talleyrandthe French gourmet.

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Slice the leeks, keeping the white and green parts separate. Heat the oil in a heavy-based pan and brown the chicken. Remove chicken from the pan and add the white of the leeks.

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Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside.

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In a large pan add the chicken thighs, water, onion and barley. Bring to the boil and then reduce heat and simmer for 1 hour. Remove the chicken from the pan and remove the skin and bone from each thigh using a sharp knife.

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Happily for us, however, this particular version remained popular in Scotland, and feels a pleasingly simple and wholesome celebratory dish to prepare the stomach for the month to come. Having tried her recipe, I can confirm that pheasant makes a delicious soup, even when enjoyed from a bowl in a warm kitchen, rather than from a Thermos in the middle of a damp autumnal copse, but one with a distinct gamey character. Jane Grigson and Tom Kitchin call for whole birds, and Xanthe Clay and Graeme Taylor opt for chicken legs or drumsticks, with the latter roasting them before use.

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It's Burns Night on 25th January. Graeme from Scots Larder shares one of his favourite recipes for a 'hamely' or homely dish for the evening: Cock-a-leekie soup. The folder name ' ' already exists. Please choose a different name.

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Just when we thought cold evenings and chilly mornings were behind us, the weather has turned brisk in DC. Luckily, I froze a container of Cock-a-Leekie soup from a batch I made during the winter. Amazingly addictive, this soup is a great weekend one-dish supper and freezes well.

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Cooking with Eric. Robbie Burns Day is Friday and suppers will be held around the world to celebrate this Scottish Bard who died in His poems will be read, toasts will be made and foods such as haggis will be served as a main dish. In that era, in places such as France, instead of leeks, it contained onions and prunes, and was probably served as two dishes — the chicken and the broth the bird was cooked in.

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