Total Time
20mins
Prep 20 mins
Cook 0 mins

I found this years ago in a library book of Scottish recipes. It was our first experience with leeks, and we were converted. The soup was so good that we planted leeks in our garden and started using the recipe and the leeks often. We have used the prunes once or twice and it is good, though a little strange. But without them this soup is fantastic.

Ingredients Nutrition

  • 4 large leeks
  • 3 cups water
  • 1 12 teaspoons salt
  • 1 12 cups chicken stock or 1 12 cups chicken broth
  • 18 teaspoon nutmeg
  • 2 tablespoons butter or 2 tablespoons chicken fat
  • 12 cup whipping cream
  • 1 cup cooked chicken, diced
  • 34 cup prune, diced (optional)
  • salt and pepper

Directions

  1. Remove root end and most of the green portions of the leeks. Cut in half and wash well. Slice in 1/8 inch slices.
  2. Boil water over medium-high heat and add salt and leeks. Bring to a boil and reduce heat to low. Cover and simmer 5 to 7 minutes until tender.
  3. Add broth, nutmeg, and butter. Bring to a boil over medium-high again.
  4. Reduce to low. Stir in cream. Add chicken and prunes if desired. Adjust seasoning, and warm through.

Reviews

(1)
Most Helpful

very bland as written. i doubled the amount of chicken (used vegetarian substitute), increased broth to 2 cups, cream to 1 cup, mixed cold cream with 3 Tbs corn starch, increased salt to 3 tsp, thought the butter unnecessary, added 1 Tbs dill, 1 cup instant brown rice, 2 big diced mushrooms, 3 cloves garlic, and 3 stalks celery. still a very mild soup that would go well with a fresh, not-too-sweet bread and butter. nice spring/summer soup to have with white wine or a mojito

spiritussancto August 18, 2009

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