Cock-a-leekie soup

Cock-a-leekie soup

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Cooking time

Prep: 15 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 6

James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
337
protein
36g
carbs
9g
fat
16g
saturates
5g
fibre
3g
sugar
8g
salt
1.1g

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium chicken, jointed into pieces
  • 180g smoked bacon lardons
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1-2 leeks, washed and cut into thick rounds (tops reserved)
  • splash of white wine
  • 2 bay leaves
  • ½ bunch thyme sprigs
  • 15-20 stoned prunes
  • good-quality bread, to serve

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Method

  1. 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. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
  2. Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
  3. Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
  4. Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.

Recipe from Good Food magazine, February 2013

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