Whether you’re sick or looking for a quick midweek pick-me-up, this traditional Scottish soup will warm your soul inside and out.
Scottish cock-a-leekie soup
Ingredients:
4 large chicken legs
2 tbsp grapeseed oil
1 tbsp butter
8 cups chicken stock
3 cups large-diced leeks
2 cups cooked pearl barley
1 cup diced celery
1/2 cup diced onion
1 tbsp finely chopped garlic
1/2 cup diced carrots
1 tbsp chopped thyme leaves
Method:
1) Heat the grapeseed oil in a large pan. Lightly sear the chicken legs until golden brown.
2) Remove the legs and add the butter, onion, garlic, leeks, celery, carrots. Sauté without colour for one minute.
3) Then add the chicken stock, barley, thyme and return the seared chicken legs. Simmer for 20 to 25 minutes until the chicken meat is ready to fall off the bone.
4) Remove the legs from the soup, pull out the bones and return the meat to the soup. Season with salt, pepper and serve.
Makes 8 to 10 portions
Courtesy Chef Jason Parsons