Cock-a-leekie soup recipe | Sainsbury`s Magazine

Name: Cock-a-leekie soup recipe | Sainsbury`s Magazine
Ingredients: 1.3-1.4kg whole chicken; 1 chicken stock cube*; 3 bay leaves; 200g pearl barley, rinsed; 2 tsp fine salt; 500g leeks, trimmed and sliced into rounds; 3 carrots (about 300g), sliced into 1cm rounds; 3 celery sticks, cut into 1-2cm slices; 100g prunes, quartered; 1⁄2 x 30g pack flat-leaf parsley, leaves chopped; crusty bread*, to serve (optional)

www.sainsburysmagazine.co.uk

Often called Scotland’s national soup, cock-a-leekie dates back to the 16th century and remains a traditional course at Burns Night and St Andrew’s Day suppers. However, it likely began life in...

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Ingredients

1.3-1.4kg whole chicken
1 chicken stock cube*
3 bay leaves
200g pearl barley, rinsed
2 tsp fine salt
500g leeks, trimmed and sliced into rounds
3 carrots (about 300g), sliced into 1cm rounds
3 celery sticks, cut into 1-2cm slices
100g prunes, quartered
1⁄2 x 30g pack flat-leaf parsley, leaves chopped
crusty bread*, to serve (optional)

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