Recipe: Cock-a-leekie Soup

Updated: Dec 16, 2021


Prep: 20 mins / Cooking: 1 hr 50 min / Serves: 4


Recipe from: Scots Larder



Cock-a-Leekie soup is a traditional Scottish recipe dating back to the 16th century when the earliest written recipe was recorded. It is thought to have possibly originated in France when leeks were used instead of onions in their traditional French Onion soup.


The Scottish name is a shortened twist on chicken and leek. It is easy to see (and taste) why this beautifully simple soup is considered Scotland’s National Soup as it harvests the best flavours of chicken, leeks and prunes – the three main ingredients. While this particular recipe is from Scots Larder, a blog from Scots food lover and cook Graeme Taylor, there are various other herbs which can be added. This is the perfect soup to warm you up if you’ve been ‘first footing’ at Hogmanay or to offer guests as a starter on Burns Night.



Ingredients


3 whole chicken legs or 6 drumsticks

700ml-1 litre water

Chicken stock cube (optional)

1 onion chopped

2 leeks sliced

2 carrots chopped

12 prunes chopped

2 sprigs thyme

1 bay leaf

Salt and pepper

Bread, to serve





  1. At 200°C roast the chicken pieces for around 30 minutes

  2. Place the chicken in a heavy bottomed pot along with any juices which have come out.

  3. Pour over the water until the chicken is covered, add the stock cube if desired.

  4. Bring to the boil and then simmer for 1 hour to achieve a hearty chicken stock.

  5. Add in the leeks, carrots, onions, prunes, thyme, bay leaf, a good grinding of pepper and half a teaspoon of salt. Cook until the vegetables are tender, around 20 minutes.

  6. Remove the chicken, take the meat from the bones and stir the pieces back into the soup.

  7. Discard the bones and the herbs, check for seasoning and add more if necessary

  8. Serve with bread of your choice and enjoy.