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Cock A Leekie Soup

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Ingredients
  Leeks 3 Pound (8 Large Size, 3 Inches Green Left On)
  Vinegar 2 Tablespoon
  Chicken 3 1⁄2 Pound, quartered (1 Whole)
  Carrots 6 Medium, cut on the diagonal into 1-inch pieces
  Carrots 6 Medium, cut on the diagonal into 1 inch pieces
  Pearl barley 3⁄4 Cup (12 tbs)
  Black peppercorns 6
  Cloves 4
  Whole cloves 4
  Water 3 Quart
  Salt To Taste
  Black pepper To Taste, coarsely ground
  Coarsely ground black pepper To Taste
  Flat-leaf parsley 5 Tablespoon, chopped
  Chopped flat leaf parsley 5 Tablespoon
Directions

GETTING READY
1. Snip off the leek roots.
2. Make a 2 inch deep X cut in the white part of leek.
3. In the green end also, make an X cut.
4. Rinse the chicken well.
5. Discard excess fat; if any.

MAKING
6. In a large bowl, place the leeks; add vinegar and cold water.
7. Let the leeks soak in vinegar water for 30 to 40 minutes.
8. Rinse well under cold running water.
9. Cut the leeks diagonally into 1-inch pieces.
10. In a large soup pot, add chicken, leeks, carrots, barley, peppercorns, and cloves.
11. Pour 3 quarts water.
12. Season with salt and pepper.
13. Bring to a boil.
14. Skim off any foam that rises to the top.
15. Cover the pot partially.
16. Simmer over medium heat for about 1 hour until the chicken is cooked through.
17. Stir occasionally and add more water or chicken broth if necessary.
18. Spoon out the chicken to a plate and let stand until cool enough to handle.
19. Separate the skin and bones.
20. Shred the meat.
21. Return the meat to the pot.
22. Add 4 tablespoons of the parsley.
23. Taste the broth and add more seasonings; if required.

SERVING
24. Serve in large ceramic soup bowls.
25. Garnish with the remaining chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
100 Minutes
Ready In: 
110 Minutes
Servings: 
8

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