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)
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
Top tip: Serve as a starter to haggis with mashed neeps and tatties.
