Originally, this hearty
Scottish soup of leeks and potatoes in chicken stock also included
prunes. If a more traditional soup is desired, garnish with a
julienne of prunes.
Cock-a-leekie
Soup
3 pounds potatoes, peeled
and diced
1 pound leeks, cleaned and diced
1/2 pound celery, diced
4 green onions, chopped
1/2 cup butter or margarine
8 cups chicken broth
1/4 teaspoon ground black pepper
- Combine potatoes, leeks, celery and green
onions in a large kettle; add butter and cook until vegetables
are softened (about 5 minutes). Add chicken broth and simmer
for 1 1/2 hours. Stir in pepper. Serve hot.
Makes 12 servings.
