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EasySoups & BrothsmeatCC0 1.0 Universal
Traditional Scottish Cock-a-Leekie (Chicken, Leek and Prune Soup)
Scotland's historic national soup recorded since the 16th century: whole chicken slow-simmered in rich golden broth packed with sweet leeks, pearl barley, and traditional dried prunes for a delicate, subtle sweetness.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
servings
6
- Whole bone-in chicken cut into pieces1000 g
- Fresh leeks cleaned and cut into thick rounds600 g
- Pitted soft dried prunes halved100 g
- Pearl barley rinsed60 g
- Cold fresh water1800 ml
- Fresh thyme sprigs5 g
- Bay leaf1 pc
- Black pepper1 tsp
- Fine sea salt6 g
Preparation Steps
1
Place chicken pieces in a stockpot with cold water, bay leaf, thyme, and half the sliced leeks. Bring to a boil, skim thoroughly, and simmer gently for 35 minutes.
2
Remove chicken from broth, discard bones, and shred meat into bite-sized pieces. Add pearl barley to the broth and simmer for 15 minutes.
3
Return shredded chicken, add remaining fresh leeks, halved prunes, salt, and pepper. Simmer for 12-15 minutes until leeks are tender and prunes have softened into the golden broth. Ladle steaming into wide bowls.
Cooking Journal
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Nutrition Facts
per servingCalories
340
Protein
32g
Carbohydrates
28g
Fat
11g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
