"W. Baker" > wrote:
> W. Baker > wrote:
> : Alan S > wrote:
>
> Oops! somethow my mesage diappeared.
>
> Cock-A-Leekie is the original Welsh soup andif it cals for potato tht has
> to be a later addition. It is a chicken/leek soup.
>
> Wendy
> : : Simple Green Soup
>
> : : Leeks are a vegetable I have rarely eaten because they tend to be
> : : expensive here. Yesterday the local vege shop had a "special" so I
> : : bought a large one for $1.50 and decided to use part of it to make
> : : soup. But all the recipes I looked at were high in carbs, usually
> : : including potato. It made me wonder how the Welsh cooked it before
> : : the New World was discovered
>
> : : So I made up my own potato-less version and the result was
> : : surprisingly tasty.
>
> : : All of the following veges were in my fridge. I cleaned and chopped
> : : or sliced equal portions (about a half-cup) of them and sweated the
> : : results in olive oil until the onion was translucent.
>
> : : Serves 4
> : : Onion
> : : Leek
> : : Broccoli stem (I reserved the florettes for another dish; I had them
> : : as deep-fried tempura batter at dinner).
> : : Cauliflower
> : : Asparagus stalks (I reserved the heads)
> : : Cabbage (mainly the chunky bits and core that are discarded from
> : : other dishes)
>
> : : I added about three cups of chicken stock, three minced cloves of
> : : garlic and a large handful of herbs from the garden. The herbs
> : : included lots of curly parsley, and smaller clumps of oregano, mint,
> : : thyme and a little rosemary. I also grated in a bit of nutmeg.
>
> : : I brought the soup to the boil and reduced it to a simmer and let it
> : : do that for a bit over an hour. I adjusted the seasoning with salt
> : : and grated black pepper to taste
>
> : : I used a stick blender to turn the result into a puree. I adjusted
> : : the final consistency by adding a little boiling water; pourable and
> : : not too thick.
>
> : : It was delicious for lunch, served with a dollop of cream. I'll work
> : : out the nutrition count later, but it hardly caused a blip on my
> : : meter.

Mmmm. Cock-a Leekie soup. My wife and daughter have been making this for me
for the last five years:

Make for Burns' Night, January 25th

Cock-A-Leekie Soup (Scottish Chicken Soup)

1 cock or boiling fowl or 4 to 5 lbs of drumsticks and thighs
2 qts beef stock, made from shin or marrow bones, or chicken stock
2 bunches leeks (about 2 lbs), washed and chopped into pieces around 1"
long or so
(next time, add 1/2 to 1 lb strong mushrooms)
salt & pepper to taste
6 to 8 prunes (optional)

Place fowl in saucepan (if using drumsticks and thighs, brown skin, but
don't cook the chicken, in lard, butter or EVOO over high heat, and then),
cover with stock and chopped leeks, salt & pepper. Bring to boil and
simmer, covered, for 4 hours. Skim fat from surface. 1/2 hour before soup
is ready, add a handful of prunes (and mushrooms) and continue simmering.
When soup is ready, remove the bird, cut into pieces, place in tureen and
pour soup over. Serves 6 to 8.

From “Traditional Scottish Cookery”, by Margaret Fairlie, a gift from a
dear friend.

NOTE: In that last half hour your can throw in the Neeps and Tatties (in
smaller vessels that will allow their separate retrieval) to cook, too.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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Thanks ! ! ~Semper Fi~ USMC 1365061