Cock-a-Leekie Soup
Rhonda
ingredients
- 2 1/2 - 3 pounds chicken pieces
- 4 cups water
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 2 sprigs fresh parsley
- 2 tsp. salt
- 1/4 tsp white pepper
- 1 bay leaf
- 1/2 pound leeks, washed and thinly sliced (about 1 1/2 cups), divided
- 1 small potato, peeled and chopped (about 1/2 cup)
- 1/2 cup quick-cooking barley
- 2 cups light (coffee) cream
directions
- 1
Combine chicken and water in large kettle or Dutch oven. Add carrots, celery, onion, parsley, salt, pepper and bay leaf. Cover and simmer for 25 minutes or until chicken is tender.
- 2
Remove chicken, bay leaf and parsley from broth. Discard bay leaf and parsley. Cool chicken until it can be easily handled. Skin and bone chicken. Cut into small pieces and set aside.
- 3
Add leeks (reserving a few for garnish), potato and barley to soup. Bring to boil. Reduce heat and simmer, covered, for about 15-20 minutes.
- 4
Stir in cream and chicken. Heat through. Top with sliced leeks, if desired.
Source: Rhonda
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews