Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look wonderful.
Cock-a-leekie soup is a traditional Scottish chicken soup. It's wonderfully warming on a cold day. Transfer the chicken to a large heavy based pan, reserving the fat caught in the roasting tray. Remove chicken from broth and cool slightly; remove chicken from bones and skin.
To get started with this particular recipe, we must prepare a few ingredients. You can have vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Take 1800 ml chicken stock
- Prepare 4 large white potatoes, peeled and diced
- Prepare 1 tsp chopped parsley
- Make ready 50 grams sunflower spread / butter
- Take 4 carrots, finely diced
- Prepare 2 large leek, trimmed and thinly sliced
- Get 2 chicken breast, diced into even pieces
- Take salt and freshly ground black pepper
Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. Make the most of leeks with this cock-a-leekie soup recipe. Add the chicken cubes and the prunes and their liquid to the soup.
Instructions to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Put the chicken stock and potatoes into a pan, bring to the boil then simmer until the potatoes are cooked, around 10 minutes
- Meanwhile melt the butter in a frying pan and cook the leek and carrots for 10 minutes over a medium-low heat
- Add the chicken and brown off
- Puree the potatoes and stock smooth in a blender then return to the pan
- Add the chicken and vegetables and bring back to a simmer
- Cook for a further 15 minutes, season to taste with salt & pepper and serve with crusty bread. See my previously posted free-from French baguette recipe!
Make the most of leeks with this cock-a-leekie soup recipe. Add the chicken cubes and the prunes and their liquid to the soup. Season with salt and pepper and simmer for two minutes. To serve divide the soup evenly among six warm soup bowls. A real Scottish classic - serve this hearty combination of chicken, leeks, rice and prunes with wedges of warm soda bread spread thick with butter.
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