Quick and Light Cockaleekie Soup (Chicken and Leek)
"The distinct flavor of leeks makes a wonderful light soup. Even though I have Scotch ancestors, I've never made this using prunes. Its so good in its simple form, I just hate to tinker. (From an old Doubleday Cookbook.)"
- Ready In:
- 22mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb leek, washed and trimmed
- 1 tablespoon butter
- 4 cups chicken broth (use salt free if possible, otherwise omit the salt called for below)
- 1⁄2 cup diced cooked chicken meat
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 -3 tablespoons chopped parsley (to garnish)
- 4 -6 coarsely chopped pitted prunes (optional)
directions
- Cut the leeks in half lengthwise and chop the halves at 1/8 inch intervals.
- Include some of the green tops.
- Melt butter in saucepan and stir-fry leeks 2 or 3 minutes over moderate/low heat.
- Add other ingredients (except parsley) and simmer 10-12 minutes.
- Serve with parsley sprinkled on top.
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RECIPE SUBMITTED BY
TommyGato
Austin, Texas
I'm a Texas native where we, like our culture and food are closer to the Mexican capital than to Washington, DC.
The Joy of Cooking and The Doubleday Cookbooks are my foundations in the kitchen.
Although I've always eaten meat without apology, I regret and oppose the conditions in which animals are often grown today. Please urge everyone (especially your butcher) to look for and buy the meat of animals given as much free range as possible.
A pet peeve is the waste of meat through spoilage and leftovers. If an animal lived and died mainly to feed you, please consume it.
