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I’m touring this week, and feeling slightly underneath the climate. These two occasions ceaselessly coincide; that’s simply the value one pays for seeing new locations and shaking new fingers. So this week looks as if an applicable time to share one in every of my favourite rooster soups.

Cock-A-Leekie (generally spelled Cockie Leekie) is a Scottish soup doubtless derived from French rooster and onion soup throughout the Center Ages. It was later tailored to Scottish regional substances (particularly, leeks), and someday down the road prunes had been an added ingredient of the dish – most likely to extend the dish’s taste and dietary profile. The soup is usually thickened with cooked rice or barley, or loved plain, as on this recipe.

Enjoyable truth: this soup is one in every of two gadgets on the menu the day the Titanic sank.

Cock-A-Leekie Soup (Gluten-free, Paleo, Primal, Excellent Well being Food regimen, Complete30-friendly)

  • Servings: 4
  • Time: 1 hour
  • Issue: Straightforward

1 tbsp butter
1 leek, tops separated, minimize into massive chunks
2 stalks celery, coarsely chopped
1 carrot, coarsely chopped
1/2 cup dry white wine
1 tsp black peppercorns
1/Four tsp dried dill
Four cups rooster broth
2 bay leaves
10-15 prunes
2 lbs leftover rooster, minimize or torn into bite-sized items
salt to style

1. In a stockpot, heat the butter over medium warmth. Add the leek tops, celery, and carrot; sauté till softened, about 5 minutes. Add the wine, peppercorns, and dill, and sauté till the liquid evaporates, one other three minutes. Add the rooster broth and bay leaves, and convey to a simmer; cut back warmth to low and gently simmer for 30 minutes. Pressure the broth, rinse out the stockpot, and return the stockpot and broth to the warmth.

2. Enhance warmth to med/low, then add the leek bottoms, prunes, and leftover rooster. Simmer till the leeks are softened, about 20 minutes, then add salt to style and serve.

** This dish may be made with uncooked rooster items. To take action, brown the rooster in butter and put aside earlier than beginning step #1, then return the rooster and its accrued juices to the pot while you add the broth. Take away the rooster when it’s tender, about 40 minutes, then pressure the broth and proceed to step #2.