Cock a Leekie Soup
Ingredients:
1 x 1.4kg/3lb chicken
2 onions, roughly chopped
2 carrots, roughly chopped
2 celery sticks, chopped
1 bay leaf
25g/1oz/2 tbsp butter
4 large leeks, sliced
125g/4oz/¾ cup ready-to-eat stoned prunes, sliced
salt and ground black pepper
chopped fresh parsley to serve
Method:
1 Put the chicken in a large pan with the chopped vegetables, bay leaf and chicken giblets (if available). Add 1.7 litres/3 pints/7½ cups water and bring to the boil, then reduce the heat, cover the pan and simmer gently for 1 hour.
2 Meanwhile, melt the butter in a pan over a low heat, add the leeks and cook gently for 10 minutes or until softened.
3 Remove the chicken from the pan. Strain the stock and set aside. Strip the chicken from the bones and shred roughly. Add to the stock with the prunes and softened leeks.
4 Pour everything back into the pan and bring to the boil. Reduce the heat and season to taste. Cover the pan and simmer for 15–20 minutes.
5 Serve the soup sprinkled with chopped parsley.
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