Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF. Cock-a-leekie soup is a traditional Scottish chicken soup. It's wonderfully warming on a cold day. Transfer the chicken to a large heavy based pan, reserving the fat caught in the roasting tray.
Cock-a-leekie soup is a delicious and traditional Scottish recipe that is easy to make. As with many time-honored recipes, this soup has several variations—and none are wrong—although all are commonly served. Traditional Scots soup of chicken and leeks. Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF highly diverse and have ideal sense that unique. Some kinds of Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF recipes are also sufficient convenient to process and dont take lengthy. Though not everybody likes Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF food, nowadays few people are got attached and like the various Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF foods on hand. This could be visible than the number of restaurants that provide Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF as one of the serving. You can cook Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF
- Prepare 1800 ml of chicken stock.
- It's 4 of large white potatoes, peeled and diced.
- You need 1 tsp of chopped parsley.
- It's 50 grams of sunflower spread / butter.
- Prepare 4 of carrots, finely diced.
- You need 2 of large leek, trimmed and thinly sliced.
- Prepare 2 of chicken breast, diced into even pieces.
- It's of salt and freshly ground black pepper.
One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired. I used a Cosco cooked chicken and Cosco chicken broth instead of starting the soup from scratch. It was simple to make, but chicken soup normally is. It was tasty and my family enjoyed it.
Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF step by step
- Put the chicken stock and potatoes into a pan, bring to the boil then simmer until the potatoes are cooked, around 10 minutes.
- Meanwhile melt the butter in a frying pan and cook the leek and carrots for 10 minutes over a medium-low heat.
- Add the chicken and brown off.
- Puree the potatoes and stock smooth in a blender then return to the pan.
- Add the chicken and vegetables and bring back to a simmer.
- Cook for a further 15 minutes, season to taste with salt & pepper and serve with crusty bread. See my previously posted free-from French baguette recipe!.
This traditional Scottish soup of chicken and leeks (and sometimes prunes) is usually served as the first course of a Burn's Supper. Add the chicken cubes and the prunes and their liquid to the soup. Season with salt and pepper and simmer for two minutes. To serve divide the soup evenly among six warm soup bowls. Marian McNeill has a cock-a-leekie soup recipe that can be made on an open fire.
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