Cock-a-Leekie Soup

Rating4.00  Votes1

INGREDIENTS


For the Bouquet Garni:
4 sprigs fresh thyme
4 sprigs flat-leaf parsley
1 bay leaf
1 leek green
For the Soup:
One (3 1/2 to 4-pound) chicken
5 medium leeks, white and light green parts, sliced and washed (about 6 cups)
10 to 12 cups cold water or chicken broth
1 tablespoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1 cup diced boiled ham (about 4 ounces)
1 cup pitted prunes, quartered

 

 

DIRECTIONS


FOR THE BOUQUET GARNI:
Tuck the herbs for the bouquet garni into the fold of the leek green and wrap it closed with kitchen string. Remove and discard the gizzards from the chicken.

FOR THE SOUP:
Place the chicken, sliced leeks, and bouquet garni in a soup kettle with cold water or chicken broth to cover. Season with the measured salt and pepper. Bring the soup to a boil, and skim off any foam that rises to the surface. Reduce the heat, so the soup cooks at a very low simmer -- bubbles should barely erupt on the surface of the broth. Steep the chicken, covered, for 1 1/2 hours.

After the broth has simmered, lift the chicken from the pot with tongs or 2 large spoons, and transfer it to a bowl. Continue to simmer the soup, uncovered, for 30 minutes more. When the chicken is cool enough to handle, pull the meat from the carcass and discard the skin and bones. Cut the meat into soup spoon-size pieces.

Return the chicken pieces to the soup, and add the ham and prunes. Simmer gently for 10 to 15 minutes to plump the prunes and combine the flavors. Remove and discard the bouquet garni. Season with salt and pepper to taste. Serve the soup hot.

 

Active Time:  15 Minutes
Total Time:  1 Hour 55 Minutes
Yield:  8 Servings

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