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: 22 mins
• 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

1. Cut the leeks in half lengthwise and chop the halves at 1/8 inch intervals.
2. Include some of the green tops.
3. Melt butter in saucepan and stir-fry leeks 2 or 3 minutes over moderate/low heat.
4. Add other ingredients (except parsley) and simmer 10-12 minutes.
5. Serve with parsley sprinkled on top.