Cock-a-leekie Soup 4.000
Jan 17, 2007

One of the traditional Robert Burns supper dishes calling for Scotch whiskey.


Servings: 4
Ingredients
  • 6 pitted prunes, coarsely chopped
  • 4 teaspoons Scotch whiskey
  • Water (optional)
  • 1 bay leaf
  • 3 sprigs thyme
  • 3 sprigs flat-leaf parsley
  • 1 pound bone-in, skinless chicken thighs (may substitute bone-in skinless chicken breasts, cut into a few large pieces)
  • 6 cups low-sodium chicken broth
  • 4 medium leeks, cleaned, halved and cut crosswise into 1/4-inch slices (white and tender green parts, about 3 1/2 cups loosely packed)
  • Salt
  • Freshly ground black pepper

Directions

In a small bowl, combine the prunes with the Scotch whisky, adding water if necessary to make sure the prunes are covered. Set aside.

Use kitchen string to tie together the bay leaf, thyme and parsley.

Combine the chicken, broth, leeks and tied herbs in a large stockpot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and cook for about 25 to 30 minutes, skimming fat occasionally, until the chicken is tender. Transfer the chicken to a plate to cool, discard the bones and cartilage, and cut the meat into bite-size pieces; discard the tied herbs. Return the chicken to the soup; add the prunes and their liquid and cook about 10 minutes over medium-low heat, until warmed through. Season with salt and pepper to taste. Divide among individual bowls and serve hot.

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Recipe Source

Adapted by food writer Bonny Wolf.

Tested by Geneva Collins.

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