Scottish Cock a Leekie Soup Recipe
The Homesteading Hippy
Soups and Stews
chicken thighs or 2 large legs
drumstick and thigh
salt and white pepper to taste
or 3 sprigs fresh thyme
or 1 large potato cut in small chunks
Add chicken pieces to a large saucepan with 4 cups of water, the bay leaf, and the thyme.
Bring to the boil and simmer until cooked through - about 20 minutes.
Remove the chicken pieces and allow to cool in a bowl until the meat can be taken off the bone.
Keep the chicken stock in the saucepan.
Add the barley or potato and 1½ cups of water to a different saucepan and bring to the boil, then lower the heat to a simmer.
Cut the leeks in rounds and add to the saucepan with the chicken stock.
Photo 4 Leeks and carrot ready to add
Grate the carrot and add to the saucepan.
As soon as you have done this add in the barley or potatoes from the other saucepan – water and all.
Add the shredded chicken meat.
Allow to simmer for a further 10 minutes until barley/potatoes and leeks are tender.
Add salt and pepper to taste.
Chop flat leaf parsley or cilantro leaves.
Serve the soup with a sprinkling of chopped parsley or cilantro.
You may want to serve with some Dutch oven bread.