I’m touring this week, and feeling a bit of below the climate. These two occasions often coincide; that’s simply the worth one pays for seeing new locations and shaking new palms. So this week looks as if an applicable time to share one in all my favourite rooster soups.
Cock-A-Leekie (typically spelled Cockie Leekie) is a Scottish soup seemingly derived from French rooster and onion soup in the course of the Center Ages. It was later tailored to Scottish regional elements (specifically, leeks), and someday down the road prunes had been an added ingredient of the dish – in all probability to extend the dish’s taste and dietary profile. The soup is commonly thickened with cooked rice or barley, or loved plain, as on this recipe.
Enjoyable truth: this soup is one in all two objects on the menu the day the Titanic sank.
Cock-A-Leekie Soup (Gluten-free, Paleo, Primal, Excellent Well being Food regimen, Whole30-friendly)
1 tbsp butter
1 leek, tops separated, lower into massive chunks
2 stalks celery, coarsely chopped
1 carrot, coarsely chopped
1/2 cup dry white wine
1 tsp black peppercorns
1/4 tsp dried dill
4 cups rooster broth
2 bay leaves
10-15 prunes
2 lbs leftover rooster, lower or torn into bite-sized items
salt to style
1. In a stockpot, heat the butter over medium warmth. Add the leek tops, celery, and carrot; sauté till softened, about 5 minutes. Add the wine, peppercorns, and dill, and sauté till the liquid evaporates, one other 3 minutes. Add the rooster broth and bay leaves, and convey to a simmer; scale back warmth to low and gently simmer for half-hour. Pressure the broth, rinse out the stockpot, and return the stockpot and broth to the warmth.
2. Improve warmth to med/low, then add the leek bottoms, prunes, and leftover rooster. Simmer till the leeks are softened, about 20 minutes, then add salt to style and serve.
** This dish could be made with uncooked rooster items. To take action, brown the rooster in butter and put aside earlier than beginning step #1, then return the rooster and its amassed juices to the pot while you add the broth. Take away the rooster when it’s tender, about 40 minutes, then pressure the broth and proceed to step #2.
