Cock-A-Leekie

Don't miss out on Scotish cuisine, the latest food craze! (OK, we're making that up. But we think you'll like Cock-A-Leekie).
By Mary Preus Hamilton
January/February 1983
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If you're Scotland, make sure you have cock-a-leekie.
Photo by Fotolia/Monkey Business


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Cock-A-Leekie is a traditional Scottish soup in which a surprising combination of dried apricots, prunes, vegetables, and chicken produces a special taste treat. Start by simmering a 3-pound stewing chicken in 3 quarts of water with 4 peppercorns and 2 whole cloves. Cook the bird for 1-1/2 to 2 hours, or until it's tender. Then bone it and cut the meat into pieces.

Next, slice 6 leeks into inch-long sections, and add them to the stock with 2 teaspoons of sea salt or kelp powder, 1/2 teaspoon of black pepper, 1/2 cup of raw brown rice, 10 prunes (pitted), and 10 dried apricot halves. (If you like, you can also add 1/4 cup of chopped fresh parsley.) Let the pot simmer for 30 to 45 minutes, until the rice is tender and the flavors are blended. Then add the chicken pieces, let them warm through, and serve up the soup.


For more recipes see The Leek: A Noble Vegetable for All Seasons








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