This soup is one of the most famous Scottish dishes and is called Cock-a-Leekie without the addition of the word Soup because every Scot knows it's a soup. It has been part of Scottish cooking for over 300 years and is thought by many to be the finest Scottish soup of all. The origin of the name is presumed to be from cock, a male hen, and the leeks which give the dish part of its delicious flavour.
serves 6 to 8
1 boiling fowl, chopped in sections
1 large veal or beef marrow bone, chopped
water to cover
12 leeks, chopped
1 cup cooked prunes, pitted
3 slices bacon, chopped
salt and pepper, to taste
Fresh Parsley
1 bay leaf
Fresh thyme
beef shank bone (optional)
Reserve two chopped leeks
Put fowl pieces, herbs, bacon, bone and leeks in large saucepan with water. Simmer for 2-3 hours, covered with lid, until meat is cooked. If necessary, top up sparingly with water. Salt and pepper to taste, then strain. Remove optional beef shank bone. Cut chicken meat into serving pieces. Add back into soup along with prunes and remaining two chopped leeks. Simmer very gently for maximum 15 minutes.
courtesy of: Nick Fiddes, UK
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