Cock-a-Leekie

This is one of Scotland’s most famous soups.

I boiling fowl
large veal or beef marrow bone (optional)
3 rashers lean bacon (chopped)
salt and pepper
12 leeks (chopped)
4 ozIl 00 gIl cup cooked prunes
parsley, thyme and a bay leaf

Place chicken, bacon, chopped bones, herbs, and most of the leeks into a large saucepan and cover with water. Put the lid on and let it simmer for 2 to 3 hours, topping up with more water if necessary until the fowl is cooked.

Season to taste, then strain, picking out the chicken and cutting it into serving pieces and spooning out the marrow bones. Add these to the soup, together with the stoned prunes, and the remaining chopped leeks. Simmer gently for 10-15 minutes.

***Write a review of this recipe!***