An ancient Scottish soup of chicken and leeks simmered with prunes, producing a uniquely sweet-savoury broth of remarkable depth.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep soup bowl
Garnishes: chopped parsley, thyme sprig
Accompaniments: crusty bread
Instructions
-
1
Place chicken in a large pot with stock, bay leaves, and thyme. Bring to a simmer.
-
2
Cook gently for 1 hour until chicken is falling off the bone.
-
3
Remove chicken, shred meat, discard skin and bones.
-
4
Add leeks and prunes to the broth. Simmer 20 min until leeks are tender.
-
5
Return shredded chicken to the pot. Season with salt and white pepper.
-
6
Serve in warm bowls garnished with parsley.
Did You Know?
Cock-a-leekie was served at the very first Burns Supper in 1801 and has remained a fixture of formal Scottish dinners ever since.
Chef's Notes
Equipment Tips
- large pot
- ladle
- sharp knife
Garnishing
chopped parsley, thyme sprig
Accompaniments
crusty bread
The Story Behind Cock-a-Leekie Soup
Cock-a-leekie dates to at least the 16th century and may be older. The combination of chicken and leeks was common across medieval Europe, but the Scottish addition of prunes gives this soup its distinctive sweet-savoury character. Originally made with an old rooster (cock) that was too tough for roasting, it was simmered long and slow with leeks (leekie) until tender.
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