Cock a leek soup

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Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stockoften thickened with riceor sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called "Scotland's National Soup", it probably originated as a chicken and onion soup in France.

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New This Month. This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables -- including several leeks -- add flavor.

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Remove tough green ends of leeks. Split in half and run under cold water to remove any dirt residue. Add to soup pot with the minced garlic.

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Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside.

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It's Burns Night on 25th January. Graeme from Scots Larder shares one of his favourite recipes for a 'hamely' or homely dish for the evening: Cock-a-leekie soup. The folder name ' ' already exists.

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October 21, By Nancy 1 Comment. A Scottish classic, this Cock a Leekie Soup or chicken and leek soup is filled with juicy, roasted chicken, aromatic leeks and tender rice all wrapped in flavorful chicken stock. Scotland is known for a number of things — great whiskey, gorgeous scenery and of course, men in kilts!

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While the historical use of prunes in this dish fell out of vogue in recent years, this traditional preparation of the classic Scottish leek-and-chicken soup bring them back to the forefront. Slideshow: Chicken Recipes. In a stockpot, warm the butter over medium heat. Add the chicken broth and bay leaves and bring to a simmer; reduce heat to low and gently simmer for 30 minutes.

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When it first happened via a comment on the blogI was shocked and rather downhearted. I hate the thought of offending anyone, and I honestly thought about changing the recipe. One of the things I love most about being in the kitchen is trying different things, adding a bit of a twist here and there and experimenting!

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In a large pan add the chicken thighs, water, onion and barley. Bring to the boil and then reduce heat and simmer for 1 hour. Remove the chicken from the pan and remove the skin and bone from each thigh using a sharp knife.

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