Cock-a-leekie soup with chicken and puff pastry

Cock-a-leekie soup with chicken and puff pastry

Method

Often referred to as 'Scotland's national soup', cock-a-leekie blends leeks, chicken and sometimes prunes. This dish is the perfect pick me up in the winter months.

Prepare the vegetables:

  • Peel and chop the carrots
  • Chop and then finely dice the leaks


Make the soup:

  • Melt ¼ cup of butter in a pan over a medium heat
  • Add the vegetables
  • Cook over a medium heat for 5-10 minutes
  • Add the chicken to the pan
  • Cook for 5 minutes
  • Add ½ cup of barley and stir
  • Add 2 quarts of chicken stock
  • Add 1 cup of heavy cream
  • Add ¼ cup of white wine
  • Bring soup to a boil, then reduce heat to simmer
  • Simmer for 1½-2 hours

 

Make the blonde rout:

  • Melt ¾ cup of butter in a pan
  • Add ½ cup of flour
  • Stir constantly over a medium heat
  • Add rout to the soup and stir


Bake the soup:

  • Add the soup to oven safe bowls
  • Add salt and pepper for taste
  • Cover each bowl with puff pastry
  • Baste the puff pastry with melted butter
  • Place in oven and bake at 425 degrees for 30 minutes


Final presentation:

  • Remove from the oven
  • Garnish with Italian parsley
  • Serve and Enjoy!

*All measurements are U.S. measurements.

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