Cock-a-leekie Soup

A classic Scottish dish, the perfect starter to serve as part of your Burns Night supper... along with haggis, neeps & tatties of course!

Difficulty:

Prep time: 15 minutes

Cook time: 1 hour 30 minutes

Serves: 6

Related Tags

Ingredients

1 tbsp vegetable oil

1 medium chicken from the Darts Farm Butchers, jointed into pieces

180g smoked bacon lardon

1-2 Darts Farm leeks, washed and cut into thick rounds

2 carrots, chopped

2 celery sticks, chopped

Splash of white wine

2 bay leaves

1/2 bunch thyme sprigs

15 - 20 stoned prunes

A hearty chunk of Vicky's sourdough to serve

Method

Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.

Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.

Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.

Simmer the soup with the chicken, leeks and prunes for another 20-30 mins.

Season to taste and serve with a hearty chunk of Vicky's Sourdough!