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Cock-A-Leekie Soup

Planted July 27, 2005
Last tended to on November 21, 2024
Reading time: 2 minutes

Cock-A-Leekie Soup

Scotland’s National Soup

Cock-A-Leekie Soup

History:

Although it is speculated that this national dish of Scotland probably originated in France as chicken and onion soup, it had become popular in Scotland by the 16th century with the onions being replaced by leeks in the recipe.

The first printed copy of the recipe appeared in 1598, but the name “Cock-A-Leekie” was not universally adopted until the 18th century. It was even one of the two “soups of the day” on the Titanic’s menu on the day that the ship sank.

As with many old dishes, there are nearly an unlimited number of variations based on personal taste and family tradition, but the basic required ingredients include chicken, leeks, and black pepper.

Ingredient List:

Other ingredients that are sometimes included can include up to four pounds of beef, or a pound of bacon, and a dozen or more finely sliced prunes. These variations are are options

Directions:

The whole chicken is trussed, as if for roasting, and then boiled in a large pot in about one gallon of water, along with the salt, pepper, and leeks. Cover the pot and allow the contents to stew slowly for four hours. If using any of the optional ingredients, they are included in the pot as well.

To serve, remove the chicken from the pot, carefully carve it into pieces large enough for individual servings, place them in a tureen, and pour the soup over them.

The soup stores well and makes four to six servings.


Source: Various pre-20th century references.


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