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Cock-A-Leekie Soup

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(Recipe ID: 567)

Serves 6-8

Preparation time: 30 minutes; Cook time: 3 hrs. 15 minutes

Source: Chef Joseph Lowery

Hearty Scottish soup; a favorite for Robert Burns' Night Suppers.


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  • 3 Slices of bacon, chopped
  • 8 Leeks, chopped and carefully washed

    (reserve two)

  • 1/4 cup Chopped parsley
  • 1 tablespoon Thyme *
  • 2 tablespoons White vinegar *
  • 1 Tblsp. Olive oil
  • 1-2 stalks celery, chopped
  • 2 cloves garlic, minced and mashed
  • 1 whole chicken, skin removed and cut into pieces, tossed with salt and pepper to taste
  • 1 cup white wine
  • 6 cups beef broth
  • 1/2 cup pearled barley
  • 1 Tablespoon Sage


  1. In a large soup pot, fry bacon in olive oil until browned, remove from grease and reserve.  Combine 4 chopped leeks, stalk of celery and garlic clove in hot grease and cook for a couple of minutes.  Add pieces of chicken and cook for a few minutes, stiring often.  
  2. Add wine, beef broth, bay leaf, thyme, sage, parsley to stock pot and simmer covered for 11/2 hours.
  3. Uncover soup pot and allow to cool a bit.  Remove meat from bones and return boneless meat to soup with the barley, remaining 2 chopped leeks and prunes.
  4. Simmer for 20 more minutes or until barley is tender, taste for seasoning, garnish with reserved bacon pieces and serve in warmed bowls.

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