Auld reekie cock-a-leekie

    10 hours 15 min

    The "Auld Reekie" does not refer to the soup being smokey but to the origins of the recipe in Edinburgh which used to be called Auld Reekie in the days of coal fires. Cock-a-leekie soup makes a regular appearance in Scottish kitchens but this variation has a special ingredient - Scotch whisky! It will, as they say, "stick to your ribs". Adding soaked prunes is optional but traditional.

    ScottJGlanville

    1 person made this

    Ingredients
    Serves: 8 

    • 150ml (5 fl oz) Scotch whisky
    • 1 level tablespoon dried tarragon
    • 1 teaspoon sugar
    • 3 slices streaky bacon
    • 1.3kg (3 lb) boiling chicken, giblets removed
    • 450g (1 lb) shin of beef
    • 900g (2 lb) leeks
    • 1 large onion
    • salt and pepper
    • 8 pitted prunes, soaked (optional)

    Method
    Cook:2hr15min  ›  Extra time:8hr soaking  ›  Ready in:10hr15min 

    1. Mix the whisky, tarragon, sugar and 2.4L (4 pt) water in a bowl. Chop up the bacon and place the chicken, bacon and beef in a large soup pot and pour over the whisky marinade. Leave to soak overnight.
    2. The next day chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer for 2 hours, removing any scum as required.
    3. Remove the chicken from the pot and remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last chopped leek and simmer for 10 to 15 minutes. It will serve up to eight people.

    Tip

    Delicious served with a nice crusty loaf.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (0)

    Reviews in English (0)

    Write a review

    Click on stars to rate