Traditional Scottish Cock-a-leekie Soup

Name: Traditional Scottish Cock-a-leekie Soup
Total time: 130 min
Ingredients: 3 lbs 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); 4 ounces 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); ½ cup dry white wine; 4 sprigs fresh thyme; 2 bay leaves; 1 tsp whole peppercorns; 1 TBSP unsalted butter; ½ cup barley; 15-20 pitted California prunes

californiaprunes.org

Traditional Scottish Cock-a-Leekie soup combines brothy chicken soup with hearty barley, salty bacon + sweet California prunes.

View full recipe on californiaprunes.org

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Ingredients

3 lbs 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)
4 ounces 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)
½ cup dry white wine
4 sprigs fresh thyme
2 bay leaves
1 tsp whole peppercorns
1 TBSP unsalted butter
½ cup barley
15-20 pitted California prunes