Cock-A-Leekie Soup - {Scotland} Recipe - Cooking Index
Cock-A-Leekie Soup - {Scotland} Recipe - Cooking Index
A fine and traditional Scots appetite stimulant to solid fare. As early as 1598 Fynes Morrison recorded that it was served at a Knight's house with boiling fowl (thus the "cock") and prunes. By the late 18th century, French statesman and gastronome Charles Maurice de Talleyrand opined that the prunes should be cooked with the soup but removed before serving. Ultimately they were removed from the recipe altogether. Sir Walter Scott in St. Ronan's Well cannot help exclaiming: "Such were the cock-a-leekie and the savoury minced collops...."
Courses: Soup| 6 | Leeks - sliced half-moons | |
| After cutting away roots, dark green | ||
| And then washing | ||
| 1 teaspoon | 5ml | Salt |
| 5 cups | 1185ml | Strong chicken stock |
| 3 tablespoons | 45ml | Butter (even better, chicken fat) |
| 1/2 cup | 118ml | Whipping cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Bring the stock to a boil, add leeks, then reduce heat and simmer for about 5 minutes. Whisk in butter (or fat) and season. Stir in cream at the end, ladle into bowls, and serve immediately.
Serve hot to 4 to 6 people.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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