
Traditionally, cock-a-leekie soup is eaten to celebrate Burns Night. Why not serve as a starter to haggis or have a big bowl as the main meal.
Ingredients
- 6 leeks, washed, trimmed and thickly sliced (1in slices)
- 1¼ lt (1250ml) strong chicken stock
- 3tbsp butter
- 150ml whipping cream, to thicken
- Garni of bay leaf, parsley, thyme (you'll find this in the herb section at supermarkets)
- Salt and pepper, to taste
To garnish:
- Prunes (optional)
WEIGHT CONVERTER
Method
- Bring the stock to the boil with the herb garni, then add the leeks, reduce heat and simmer for about 10-15 mins or untill the leeks are cooked.
- Whisk in the butter and season to taste.
- At the end stir in the cream and prunes (if liked), take off the heat and serve into soup bowls immediately.
Top Tip for making Burns Night cock-a-leekie soup
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