Step-by-Step Guide to Prepare Favorite Cock- a- leekie soup
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Perfect Cock- a- leekie soup. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Cock- a- leekie soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cock- a- leekie soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cock- a- leekie soup is Serves: 6-8/ total 1 hour 40 minutes.. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cock- a- leekie soup estimated approx Prep: 10 minutes. 1 hour 30 minutes..
To begin with this particular recipe, we must prepare a few ingredients. You can cook Cock- a- leekie soup using 8 ingredients and 4 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Cock- a- leekie soup:
- 1 chicken, about 1.5 kg. Jointed
- Sea salt and black pepper
- 1 bouquet garni (bay leaf, few thyme and parsley sprigs, tied together)
- 1.5-2 litres chicken stock
- (See page 243), or water
- 5 large leeks, about 500g in total, trimmed
- 200 g cooked rice
- 200 g soft pitted prunes
Steps to make Cock- a- leekie soup
- Rub the chicken joints with salt and pepper and place in a large cooking pot with the bouquet garni and stock. If the stock doesn’t quite cover the chicken, top up with cold water. Add a generous pinch each of salt and pepper and bring the liquid to a simmer. Skim off any froth or scrum that rises to the surface. Turn the heat to the heat to the lowest setting, partially cover the pan and simmer gently for 30 minutes; the surface, of the liquid should barely move.
- In the meantime, slice the leeks on the diagonal into 1- 2cm wide pieces. Add them to the pan and simmer for 30 minutes until the chicken is tender throughout.
- Lift the chicken out of the stock and leave until cool enough to handle. Meanwhile, add the rice and prunes to the stock and simmer for another 15-20 minutes. Remove the bouquet garni.
- Shred the chicken meat, discarding the skin and bones, then return to the stock to warm through. Taste and adjust the seasoning. Ladle the soup into warm soup plates to serve.
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