Cock-A-Leekie Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1133.98-1360.77 g whole chickens
- 2365.0 ml chicken broth
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 stalk celery, chopped (including top)
- 1 medium onion, chopped
- 59.14 ml parsley, chopped
- 157.80 ml barley
- 6 large leeks
- 1 large potato, peeled and coarsely grated
- 236.59 ml light cream
- salt
- pepper
directions
- Wash chicken and put in pot without giblets. Add broth, carrots, celery, onion, and parsley.
- Bring to a boil, reduce hat and simmer, covered, until chicken is very tender.
- Remove chicken from broth and let cool; refrigerate broth.
- When chicken is cool enough to handle, remove meat and cut into pieces; discard skin and bones.
- When fat has solidified on broth, remove fat and discard.
- Heat broth and add barley to boiling broth. Reduce heat and simmer, covered, for 15 minutes.
- Trim root ends and dark green stalks from leeks and cut in half lengthwise. Wash well, then slice and add to broth with potato; cook until vegetables are tender.
- Add chicken and slowly pour in cream.
- Heat through but do not boil. Salt and pepper to taste.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!