This is a Scottish Soup, made from chicken stock and leeks, also called Scotland's National Soup. It originated in France as a chicken and onion soup, in the 16th century. The original recipe added prunes, to increase the nutritional value of the broth.
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| www.foodanddrinkphotos.com Photographer: Peter Cassidy |
Serves 4
1kg / 2lbs 4oz fresh whole chicken
5 leeks, washed and chopped
salt and ground black pepper
15 prunes, pitted
chopped fresh parsley to garnish
1- Put the whole chicken in a pot with enough water to cover the chicken.
2- Cover the pot and let simmer gently for 1 hour, until the chicken falls off the bone.
3- Remove the chicken from the stock.
4- Remove the chicken flesh from the bones, shredding it slightly.
5- Skim off any white scum that has come to the surface and strain the stock into a fresh pot.
6- Add the leeks and continue cooking for 20 minutes.
7- Season to taste and add the chicken and the prunes.
8- Heat through gently and serve. Garnish with chopped parsley.
Cook's Tip
If you prefer a smooth texture, a food processor can be used to puree the soup.
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