Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
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To begin with this particular recipe, we have to first prepare a few components. You can cook vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Get 1800 ml chicken stock
- Make ready 4 large white potatoes, peeled and diced
- Take 1 tsp chopped parsley
- Take 50 grams sunflower spread / butter
- Take 4 carrots, finely diced
- Make ready 2 large leek, trimmed and thinly sliced
- Get 2 chicken breast, diced into even pieces
- Take 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.
Steps 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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