Cock-a-Leekie Soup

When I traveled to Scotland in 2005,  I went to the Wallace Monument in Sterling, Scotland.  In an homage to Mel Gibson's Braveheart, there is actually a statue of Mel Gibson as Braveheart at the base of the monument. 

The day of my visit was like any other typical Scottish day:  cold, windy and wet.  And when I say wet, I mean WET.  So wet that moss grows all over trees and stone walls and not just at the base.  So wet that the rivers and small waterways had ALL blown their banks.

When you add the wind and the cold to the wet feeling....you feel it all the way to the core of your bones.  No matter how many layers or silly hats you put on, you just cannot get warm.  In the picture below, I am leaning back and the wind is holding me up...and note the silly hat.





Once I descended the stairs and met back up with my friends, I was MISERABLY cold and I knew (or thought) that nothing but a LONG hot shower could warm me up.  I breezed through the gift shop and joined my friends in the little pub.  The room was all wood and there was a little counter where you could get a pint, order a small light sandwich or the soup of the day.  A handwritten sign let me know the soup du jour was Cock-a-Leekie soup.  After getting over my desire to giggle (my face too frozen to actually muster one), my friend's mother offered to get me a bowl to help warm me up.  The offer came with an education on this fine soup as a traditional Scottish soup made with (try hard now) Chicken and leeks.  The recipe dates back to the 16th century- old castles, buildings AND food! 

My friend's mum brought me a bowl of the soup with a ripped piece of heartly, crusty bread.  I took one spoonful of this soup and was transformed.  My love for food and for cooking is based just as much on my environment as it is on the actual item I am eating or cooking.  I went from shivering to the core of my soul to feeling warm and cozy.  It was the beautiful woodwork, the small fireplace, the warmth of my friends.....and it was the stick to your bones heaven of this soup.

When I returned to the states, I searched the web for recipes and found a wide array of recipes.  Some used rice, some used barley.  Some added prunes and others did not.  Some had cream and many of the recipes I found did not use cream.  After many attempts at trying to duplicate what I had that cold Scottish day in Sterling, I tried many recipes.  I found one that came pretty close but I ended up making lots of changes to it.  I make a big batch of this every year and just love it.  Enjoy!

Cock-a-Leekie Soup 

1 (2 1/2 to 3 lb.) chicken, cut up
6 c. water
1/2 c. thinly sliced carrots
3/4-1 c. chopped celery
1/2 c. finely chopped onion
2 sprigs parsley
2 tsp. salt
1/4 tsp. pepper
1-2 bay leaves
2 c. thinly sliced leeks (I usually add more)
2 sm. potatoes (or more), pared & diced
3/4 c. quick cooking barley
1 1/2 c. light cream

In Dutch oven brown chicken pieces using a little bit of olive oil.  Cook until chicken is browned but not cooked through.  The point here is to get some flavors started with the browning.  Add water, carrots, celery, onion, parsley, salt, pepper and bay leaf. Bring to a boil and then simmer until tender and chicken is cooked through. This process takes several hours.  You can use a pressure cooker if you like.   Discard parsley and bay leaf. Bone chicken and chop meat. Set meat side. Add leeks, potatoes and barley to soup. Bring to boiling, reduce heat and simmer 15 to 20 minutes. Blend in the chicken pieces and the cream. Serves 8 or more.