Chicken and Leek Soup

Cock-a-leekie soup is the proper name of this soup, it has very few ingredients, but is warm and satisfying. It is known as the Scottish National Soup. The recipe has been in existence for hundreds of years. This version is much lighter than was traditional. Older versions were much thicker and included prunes.( Yeah, I know, sounds weird to me too.) If you want a soup with more substance you can add barley or diced potatoes.

Cock-a-leekie soup

2 L Chicken stock

1 cup cooked Chicken (shredded or diced)

2 cups cut Leeks

1 tsp Thyme

1 Bay leaf

1 Carrot (optional)

Directions

Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard.

Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a bowl of cold water and stir them with your hands to dislodge any remaining dirt

In a 4 liter pot, sweat the leeks in a small amount of oil. Add the carrots if using.

Add the thyme and the bay leaf.

Pour in the stock, and add the chicken.

Salt to taste

At a medium to low heat simmer for 30 minutes.