Cock-A-Leekie Soup

Serves 6 to 8.

This is a traditional Scottish Soup with a hardy broth. The addition of julienne prunes sound a little odd to the North American palate but it really adds to the richness of the soup and also the nutrition.  

3 rashers of chopped streaky bacon or 3 tablespoons olive oil

3 pound chicken

1 medium onion, diced

1 clove garlic, minced

2 dry bay leaves

1 teaspoon dried thyme

7 medium leeks, slice leaks lengthwise washed well and sliced

6 cups chicken broth (low sodium)

6 medium potatoes, diced

6 pitted prunes diced (optional)

Salt and pepper

1.     In a large saucepan, 
     
     1) If using bacon
         over medium heat, gently sauté the chopped bacon rendering out the fat 
         without burning. When bacon is brown and crispy remove the bacon bits to drain 
         on  kitchen paper.
         Add bacon fat back to pan and heat over medium flame 

     OR

     2) If not using Bacon 
         Add oil and and heat over medium flame.

     Add the diced onion and garlic sauté for 6 to 8 minutes. Drain excess fat.

Put the chicken (and bacon if using) in a large saucepan add chicken stock then add enough water to cover the entire chicken. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), thyme and bay leaves, salt and pepper Bring to a boil, reduce heat to low and simmer for 1 hour, adding more water if necessary.

2.     Remove chicken, let cool, discard the bones and skin. Chop meat into bite size pieces and return to the pot. Add prunes, potatoes and the remaining leeks and simmer for another 40 minutes. Check for flavour, adjust seasoning if necessary and serve.

Note: I like to make cook the chicken the first day and refrigerate both broth and chicken separately over night. Then I can easily debone and remove the skin from the chicken and I conveniently all the fat rises to the top and becomes semi solid, it can easily be removed. I then add the chopped chicken, the remaining leeks and the potatoes to the defatted soup , bring to a boil reduce heat and simmer for 40 minutes.