Cock-A-Leekie Soup
I saw this soup made on Ricardo and friends (a show based out of Quebec). I love chicken soup and have a spare leek left over from the Scotch Broth. Oddly, this is also a Scottish recipe:
- 1 chicken (about 1.4 kg/3 lb), cut into quarters and skin removed
- 7 cups chicken broth
- 2 bay leaves
- 2 cups chopped leeks (white parts only)
- 10 prunes, pitted
- 2 tablespoons pearl barley
- Salt and pepper
- ¼ cup rolled oats
- ¼ cup breadcrumbs
- 2 tablespoons flour
- 1 teaspoon baking powder
- ½ teaspoon dried thyme
- 2 tablespoons butter, softened
- 1 tablespoon water
- Place the chicken in a stockpot or Dutch oven. Add the broth and bay leaves. Bring to a boil. Cover, reduce the heat and simmer gently until the chicken is cooked through, about 25 minutes. Season with salt and pepper. Remove the chicken from the broth and let cool.
- Add the leeks, prunes and barley to the hot broth. Bring to a boil. Cover, reduce the heat and simmer gently for about 20 minutes. Meanwhile, bone the chicken and cut the meat into cubes. Set aside.
- In a bowl, combine all the dry ingredients. Add the butter and work it into the dry ingredients until the texture resembles coarse sand. Add the water and mix well. Season with salt and pepper. Shape about 10 ml (2 tablespoons) of the dough into a small ball. You should have about 10 dumplings.
- Add the cubed chicken into the simmering broth and drop in the dumplings. Cover and simmer gently for about 15 minutes. Adjust the seasoning and serve with crusty bread.
Serves 4.
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