Traditional Scottish Cock-a-leekie Soup – DelicioUS!

Name: Traditional Scottish Cock-a-leekie Soup – DelicioUS!
Ingredients: 1.4 kg bone-in skin-on chicken legs (thighs and drumsticks); 3 tsp kosher salt, divided, plus more to taste; 1 tsp black pepper, divided, plus more to taste; 100 g thick-cut bacon, roughly chopped; 1 head of garlic, halved; 1 tbsp extra virgin olive oil; 2 large leeks, cleaned, greens roughly chopped and whites sliced into ½-inch coins; 3 medium carrots, peeled and cut into ¼-inch coins–reserve the peels; 2 stalks celery, sliced thin–reserve any leaves or trimmings; 1 bunch parsley, stems and leaves separated; 120 ml dry white wine; 4 sprigs fresh thyme; 2 bay leaves; 1 tsp whole peppercorns; 1 tbsp unsalted butter; 100 g barley; 15 pitted California prunes

delicious-usa.com

Inspired by Scottish tradition, this hearty soup blends the savory richness of chicken and leeks with the natural sweetness of California Prunes and the

View full recipe on delicious-usa.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at delicious-usa.com.

Share this recipe:

Cooking tools:

Dutch oven
Stove
Skillet
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Ladle
Paper towel

Ingredients

1.4 kg bone-in skin-on chicken legs (thighs and drumsticks)
3 tsp kosher salt, divided, plus more to taste
1 tsp black pepper, divided, plus more to taste
100 g thick-cut bacon, roughly chopped
1 head of garlic, halved
1 tbsp extra virgin olive oil
2 large leeks, cleaned, greens roughly chopped and whites sliced into ½-inch coins
3 medium carrots, peeled and cut into ¼-inch coins–reserve the peels
2 stalks celery, sliced thin–reserve any leaves or trimmings
1 bunch parsley, stems and leaves separated
120 ml dry white wine
4 sprigs fresh thyme
2 bay leaves
1 tsp whole peppercorns
1 tbsp unsalted butter
100 g barley
15 pitted California prunes