Cock A Leekie Soup, Cock a Leekie Soup Recipe, How to Make Cock a Leekie Soup

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Cock-a-Leekie – Cock a Leekie – classic Scots stew of chicken and leeks. Amazing fresh, rich flavor – inexpensive, easy and DELICIOUS! My favorite Scottish food.

Chef Walter: Folks, don’t pay any attention to us. Everybody says I’m crazy here this morning when things go snow, ice, freeze.

Jan: He’s got us all messed up.

Chef Walter: Great, great soup [inaudible 00:20]

Jan: Yes.

Chef Walter: Now what is the name of this soup?

Jan: This is cock-a-leekie. It is a …

Chef Walter: In other words it’s chicken soup with a lot of leeks in it.

Jan: That’s exactly right. That’s all there is to it. And even though Bob is afraid of it, it’s fine, go ahead and say it, cock-a-leekie. OK? There we go.

Chef Walter: Whatever. OK. Now you’ve got in here, good chicken stock.

Jan: This is chicken stock; and all I did was simmer off a little bit of chicken, drained it, pulled the meat off of the bones and we’re going to put it right back in there.

Chef Walter: OK.

Jan: OK? So we’re going to do our chicken …

Chef Walter: OK.

Jan: We’ve got leeks, which you pull them apart to clean them because they can be kind of sandy.

Chef Walter: They’ll get sand in there.

Jan: And just cut them up.

Chef Walter: Uh-huh.

Jan: Just like that.

Chef Walter: And you cut the white and the light green part?

Jan: That’s right. You’ve got to get rid of the dark green part because it is too woody, and it’s very tough and it won’t soften. A couple of stalks of celery.

Chef Walter: Uh-huh.

Jan: And we have about a medium onion.

Chef Walter: Yep.

Jan: OK?

Chef Walter: You haven’t put anything in that I don’t like yet.

Jan: Well the thing is that this is so simple and it’s a little different because we’ve left out the carrots which are typical.

Chef Walter: I’m going to put them into tomorrow’s soup.

Jan: We’re not using bay leaves. There you go. We’re going to use a little fresh thyme.

Chef Walter: OK.

Jan: And so we’re going to drop that in there. I don’t bother pulling it off the stems.

Chef Walter: No, because you’re going to take it out anyway.

Jan: Well, and it’s going to fall off.

Chef Walter: Yeah.

Jan: Now typically you’ll see cock-a-leekie recipes that call for barley, right?

Chef Walter: Uh-huh.

Jan: But barley can be a little difficult to find and it’s not something we’re terribly used to working with. So we’re going to..

Chef Walter: But you know where you get barley?

Jan: You can get barley fruit city.

Chef Walter: Fruit city.

Jan: Can you? So they might have been out the day I was in.

Chef Walter: I like it, is the reason I know.

Jan: I do, and if you want to do that use a third of a cup of barley, OK? But this time I’ve got about a pound to a pound and a half of just plain old potatoes.

Chef Walter: Potatoes. Uh-huh.

Jan: Right. So there you go. All you have to do is bring it up to a simmer.

Chef Walter: And when the potatoes are done, everything is done.

Jan: When the potatoes are done, everything is done.

Chef Walter: Yeah.

Jan: Put in a little salt and pepper.

Chef Walter: OK.

Jan: Stir that in. And this is what we end up with. You want to dish me up or do you want, OK. There we go.

Chef Walter: Now you need some soup.

Jan: We do need soup to go with our soup. I love this. It looks so pretty. That green and white.

Chef Walter: Yep.

Jan: To finish it up.

Chef Walter: Uh-huh.

Jan: All we’re going to do, a lot of Scottish and Irish dishes are heavy on the parsley.

Chef Walter: Yes.

Jan: So, we are going to …

Chef Walter: And it’s usually flat parsley, right?

Jan: It is flat leaf parsley, which I think has a little better flavor, if you can …

Chef Walter: I do too.

Jan: If you can only find curly, it’s not going to kill you. I know that …

Chef Walter: Folks, we’ve written all this down? You can go get it. Chefs recipes, 6450 Payton Mill Drive, Knoxville Tennessee 37919. Send a self-addressed stamped envelope or just go to local8now.com.
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