Cock-a-leekie soup 11 Jan 2013 Definitely Scotland’s national soup and nearly always served as part of a Burns Supper.

It is a simple soup usually created from boiling fowl if you can get one, and therefore cheap to make. It’s nutritious and tasty and just the thing to dispel the winter chill at the end of January. Classically a couple of prunes, cut into slithers are added to the soup for extra nourishment and colour. 

The chicken is cut into quite large pieces, which transforms the broth into a substantial meal. Obviously, you can cut the chicken into smaller pieces if you wish.

To serve 4 people you will need:

• 1 oz/ 25g butter
• Dash of vegetable oil
• One large chicken quarter – from boiling fowl if possible
• 2 leeks trimmed and sliced into rings.
• 1.2 litres chicken stock
• 4 prunes, sliced like matchsticks
• Salt and freshly ground black peppercorn to season.

Method:

• Begin by cutting the chicken off the bone in large chunks
• Melt the butter with the oil and add the chicken pieces, and the bones to the pot.
• Cook for about five minutes, then remove.
• Add the sliced leeks to the remaining butter and oil and fry until soft.
• Place chicken, but not the bones, back into the pot and add the chicken stock.
• Season and bring to the boil then take the temperature down and allow to simmer for about 30 minutes or until the chicken is tender.
• Add the sliced prunes to the pot.
• Taste and adjust seasoning.
• Ladle soup into bowls, garnishing with chopped parsley if liked.