Cock a Leekie Soup

Soups & Bowl Food

Cock A Leekie Soup

120

Mins

6

Serves

Everything is used up in this Cock a Leekie Soup, ideal for a comforting lunch or supper to really warm you up. Make a big batch & freeze for a rainy day when you don’t feel like cooking, or take a portion to work in a flask.  This is a great dish for making better quality meat go further. All of the chicken is used here to make the broth, as well as the odds & ends of the veggies so you can enjoy less waste & more flavour. I’ve used buckwheat here as an alternative to the traditional barley but feel free to use whatever you’ve got .

Method

  1. Put the buckwheat in a large bowl and top with water and set aside
  2. Fill a large pan with 3 litres of cold water and the chicken legs, put the lid on and bring to the boil. Meanwhile prepare the veg, wash the leeks well and scrub the carrots then roughly chop the carrots and parsley stalks and slice the leeks.
  3. Once it comes to the boil, skim any scum from the pan (and discard) and turn down the heat to a low to medium simmer along with the roughly chopped tops of the leek, the tops of the carrot, bay leaves and some sea salt & pepper. Leave to simmer for 1 – 1.5 hours if possible.  
  4. Remove the veg ends and discard and remove the chicken onto a board
  5. Add the rinsed and drained buckwheat to the pan along with the carrots and leeks and let simmer for 20 minutes, lid on, until everything is tender
  6. Meanwhile shred the chicken with a knife and fork and chop the prunes
  7. Add the chicken back to the pan along with the prunes and season to taste then serve up with the parsley leaves on top.

This recipe was created in partnership with Green Pan.

Ingredients

  • 4 chicken legs, approx 1.4kg
    4 large leeks
    4 large carrots
    3 bay leaves, dried or fresh
    Large handful of chopped parsley stalks (keep the leaves for garnish)
    300g buckwheat, soaked if time otherwise rinsed & drained
    60g soft dried prunes
    2.5L of water
    Sea salt & black pepper
    To serve
    Handful of  the chopped parsley leaves

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