You read that right- cock a leekie soup. Now, I have some blog friends who think I've made up this name and, while it is delightfully vulgar and whimsical (two of my specialties), I can lay no claim to it. Cock a leekie soup is a Scottish recipe that dates all the way back to the 16th century. We all know the Scottish like vulgar and whimsical. Don't believe me? Ever heard of kedgeree or haggis. Okay, perhaps they are neither vulgar nor whimsical, but definitely hearty, wonderful, and fun to say out loud. Just like cock a leekie soup.
Authentic cock a leekie soup has prunes and barley in it. I'm a big, big fan of barley, but not so much of prunes. Once, I didn't have barley to make this soup, so I used rice instead and, wouldn't you know it? I Americanized the recipe even more! :o)
If you've never cooked with leeks before, I'll give you the low down on them below. They are some good eatin', friends. Not one person in my family will turn her nose up at a leek. Notice I wrote her there. Mr. OFM is not a fan, but he eats this soup and he likes it because why? He knows what's good for him.
I first had cock a leekie soup at a Burns Supper. If you've never attended a Burns Supper, well, you just aren't livin' right. A thoroughly Scottish affair, a Burns Supper celebrates the beloved poet, Robert Burns, and features cock a leekie soup for starters and haggis as the main course. Whiskey plays a predominate role in the festivities and, naturally, this is my favorite part because I'm a McAfee by birth and a drunk at heart.
Peace, B.
Authentic cock a leekie soup has prunes and barley in it. I'm a big, big fan of barley, but not so much of prunes. Once, I didn't have barley to make this soup, so I used rice instead and, wouldn't you know it? I Americanized the recipe even more! :o)
If you've never cooked with leeks before, I'll give you the low down on them below. They are some good eatin', friends. Not one person in my family will turn her nose up at a leek. Notice I wrote her there. Mr. OFM is not a fan, but he eats this soup and he likes it because why? He knows what's good for him.
I first had cock a leekie soup at a Burns Supper. If you've never attended a Burns Supper, well, you just aren't livin' right. A thoroughly Scottish affair, a Burns Supper celebrates the beloved poet, Robert Burns, and features cock a leekie soup for starters and haggis as the main course. Whiskey plays a predominate role in the festivities and, naturally, this is my favorite part because I'm a McAfee by birth and a drunk at heart.
Peace, B.
3 pounds cut up chicken (I use everything but the breasts of one chicken.)
7 to 9 medium sized leeks
1 cup diced celery
1 & 1/2 cup long grain rice
10 to 12 cups of water
2 tablespoons chicken granules
2 teaspoons dried thyme
1 teaspoon black pepper
salt to taste
7 to 9 medium sized leeks
1 cup diced celery
1 & 1/2 cup long grain rice
10 to 12 cups of water
2 tablespoons chicken granules
2 teaspoons dried thyme
1 teaspoon black pepper
salt to taste
A word about leeks
Leeks are members of the onion family so they have a distinct aroma. Oh, and they have layers. Like ogres. My Littles have always called leeks "monster green onions" and, it's true, that's precisely what they look like. In this recipe, I cut almost the entire leafy stalk part off of the leeks. Don't throw those out. They are yummy-ness tossed into a regular old salad or used as garnish for roast and stews.
For this recipe, I leave just a little of the leaf section attached to the top of the leek.
Take about a 1/4 of an inch to a 1/2 inch off the root end.
Peel off the outer layer.
Cut in half long ways.
You'll see all these fabulous layers like onions and ogres have. Oh, and parfaits. Everybody loves parfaits.
Nestled between the layers will be some dirt and sand.
Rinse the cut leeks in the sink.
You really want to get in between the layers with the water. I don't use the spray attachment. I just gently pry back the layers and use my fingers to help the water wipe away the grime.
Once the leeks are washed, slice them in 1/4 ich thick semi- circles like these.
Place chicken in a stock pot and cover with water. Bring to a boil.
Place half the cut up leeks into the pot with the boiling chicken.
Return to a boil. Reduce heat to simmer.
Cover pot and let simmer for one hour.
Cover pot and let simmer for one hour.
Remove chicken from pot. Shred meat and discard bones and skin. Return the chicken to the pot.
FTR, that is Mr. OFM's hairy arm.
FTR, that is Mr. OFM's hairy arm.
Be sure you have enough broth remaining in the pot. Between 10 and 12 cups. Add water if needed. Stir in the celery.
Add rice, chicken bouillon, and spices. Stir well to combine.
Add the remaining leeks. Return to a boil. Reduce heat and simmer, covered for another hour.
Serve with a good, thick crusty bread
like my baguette.
like my baguette.
