Cock-a-Leekie Soup from Scotland

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Cock-a-Leekie Soup from Scotland

So Good, It’s the National Soup of Scotland

This amazing Scottish chicken soup is probably best known for its highly entertaining name, but it’s so much more than that. Thanks to copious amounts of leeks, and a you’ll-never-guess-it secret ingredient, this is one of the most savory and delicious soups you will ever taste. I mean they wouldn’t just pick any old soup to be the national soup of Scotland, would they?

In case you’re not that familiar with leeks, they feature a very high glutamate content, which translates to tons of savory goodness. And when you combine that with a rich, freshly made chicken broth, it creates a soup way beyond satisfying. Plus, thanks to a few dried plums, or as people over 40 call them, “prunes,” this soup has a subtle, semi-mysterious sweetness in the background that really brings everything together.

If you have the time, I highly recommend adding the bones and scraps back into the simmering broth after you’ve picked the meat. After simmering the whole chicken until it’s cooked, the broth will be delicious, but there’s still a good amount of flavor left in the bones, most of which will be released after another hour in the broth. Either way, I really do hope you give this Cock-a-Leekie soup a try soon. Enjoy!

Scottish Cock-a-Leekie Soup.Chef John

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