Recipe - Cock-a-leekie soup
Published:
10:37 AM August 3, 2012
Updated:
1:32 PM October 14, 2020
Recipe - Cock-a-leekie soup
With the leek season drawing to an end, try this sustaining soup.
Ingredients
100g/3�oz pearl barley
1.2l/2pts chicken stock
You may also want to watch:
1 tsp dried thyme
5 juniper berries, crushed
Most Read
- 1 Arrests made after reports of antisemitic abuse in St John's Wood
- 2 Burger King launches its first 'dark kitchen' for north London deliveries
- 3 Arsenal Women on cloud nine after big FA Cup win
- 4 Lane closure scrapped after high pollution readings double
- 5 Residents bid farewell to Highgate Station’s beloved black cat
- 6 Tottenham Women seal extra time win over Sheffield United
- 7 Hampstead man jailed for pub 'revenge attack' on Jewish Tory barrister
- 8 Obituary: 'Striking and beautiful' north London mother Mary Collins
- 9 Falling stonework narrowly misses outdoor diners at Crouch End cafe
- 10 Haringey Council leader ousted by rival in Labour group vote
3 large leeks, trimmed and sliced
350g/12oz cooked chicken
Black pepper
115g/4oz ready-to-eat dried prunes (optional)
Method
Cut the chicken and prunes into bite-sized pieces. Put the barley, stock, thyme and juniper berries in a large saucepan, bring to the boil, stir and simmer (covered) for about 25 minutes, until the barley is tender. Add the leeks, prunes and chicken. Re-cover and simmer for 10 minutes. Season and serve.
Don't Miss
Comments powered by Disqus