Thursday, May 24, 2012

Celtic Recipe: Cock-A-Leekie Soup

By Sarah Hoss


Ingredients:
4 pounds chicken thighs, bone in, skin removed
10 cups water
1 onion, chopped
1/3 cup barley
1 (10.5 ounce) can condensed chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper

In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.

Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

8 comments:

Cathy Stewart said...

Yum! I've had this before. Thanks for the recipe, Sarah!
Cathy

Renee Vincent / Gracie Lee Rose said...

I've not had this before, Sarah, but wow, does it sound delicious! Thank you for sharing!

Sarah Hoss said...

I had the privilege of trying it at the Robert Burns dinner one year. Amazing. It is to be eaten with something because it won't fill you up all on it own like vegetable soup would.

I haven't tried it at home yet, but I want to. You are most welcome for the recipe.

S. L. Rowland said...

It sounds yummy. I can almost smell it cooking.
It's supposed to rain today.
Perfect dinner.

Thank you!

Paisley Kirkpatrick said...

Yummy, Sarah. We eat a lot of soup during the winter here.

Dana Rodgers said...

Sounds yummy Sarah, thanks for sharing!

Sarah Hoss said...

You are all very welcome!

Dawn Marie Hamilton said...

Hi, Sarah! This sounds tasty. I'll have to try it. Thanks for sharing.