Method
Often referred to as 'Scotland's national soup', cock-a-leekie blends leeks, chicken and sometimes prunes. This dish is the perfect pick me up in the winter months.
Prepare the vegetables:
- Peel and chop the carrots
- Chop and then finely dice the leaks
Make the soup:
- Melt ¼ cup of butter in a pan over a medium heat
- Add the vegetables
- Cook over a medium heat for 5-10 minutes
- Add the chicken to the pan
- Cook for 5 minutes
- Add ½ cup of barley and stir
- Add 2 quarts of chicken stock
- Add 1 cup of heavy cream
- Add ¼ cup of white wine
- Bring soup to a boil, then reduce heat to simmer
- Simmer for 1½-2 hours
Make the blonde rout:
- Melt ¾ cup of butter in a pan
- Add ½ cup of flour
- Stir constantly over a medium heat
- Add rout to the soup and stir
Bake the soup:
- Add the soup to oven safe bowls
- Add salt and pepper for taste
- Cover each bowl with puff pastry
- Baste the puff pastry with melted butter
- Place in oven and bake at 425 degrees for 30 minutes
Final presentation:
- Remove from the oven
- Garnish with Italian parsley
- Serve and Enjoy!
*All measurements are U.S. measurements.