Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is something which I’ve loved my whole life.
Cock-a-leekie soup is a traditional Scottish chicken soup. It's wonderfully warming on a cold day. Transfer the chicken to a large heavy based pan, reserving the fat caught in the roasting tray.
To get started with this recipe, we have to prepare a few components. You can have vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Prepare 1800 ml chicken stock
- Get 4 large white potatoes, peeled and diced
- Make ready 1 tsp chopped parsley
- Take 50 grams sunflower spread / butter
- Prepare 4 carrots, finely diced
- Make ready 2 large leek, trimmed and thinly sliced
- Take 2 chicken breast, diced into even pieces
- Get salt and freshly ground black pepper
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. This traditional Scottish soup of chicken and leeks (and sometimes prunes) is usually served as the first course of a Burn's Supper. Add the chicken cubes and the prunes and their liquid to the soup.
Instructions to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Put the chicken stock and potatoes into a pan, bring to the boil then simmer until the potatoes are cooked, around 10 minutes
- Meanwhile melt the butter in a frying pan and cook the leek and carrots for 10 minutes over a medium-low heat
- Add the chicken and brown off
- Puree the potatoes and stock smooth in a blender then return to the pan
- Add the chicken and vegetables and bring back to a simmer
- Cook for a further 15 minutes, season to taste with salt & pepper and serve with crusty bread. See my previously posted free-from French baguette recipe!
Season with salt and pepper and simmer for two minutes. To serve divide the soup evenly among six warm soup bowls. Cock-a-leekie soup is a Scottish dish that is hundreds of years old. Using both chicken (cock) and leeks (leekie), the warmth of a cock-a-leekie soup is generally most suitable for wintertime. Originally, the recipe also included prunes, but in modern recipes these are left out.
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