The colder the weather, the more we crave the comfort of a steaming bowl of something tasty and nourishing and so, not surprisingly, Scotland has many delicious soups. Cock-a-leekie is a traditional Scottish chicken and leek soup, dating to at least the 1500s. From humble origins, using an old hen past its laying days and the most basic vegetables in the croft garden, it now often appears on festive menus like Burns’ Suppers. The name lists the key ingredients – a cock (or chicken) plus leeks – though makes no mention of the more unusual, and sometimes controversial, addition of prunes. I’ve seen recipes that include rice or barley which, while not traditional, makes for a heartier dish. More traditionally a chopped marrow bone is included in the initial simmering, with the marrow scooped out and stirred into the soup once the stock is strained. The white part of the leeks are usually just boiled in the broth, but I prefer the flavour and texture when they’re cooked down in some butter first. Traditionally just a little of the chicken meat was returned to the soup, the rest being served as a second course with potatoes or mealie (a mixture of oatmeal, lard and onion) and mustard sauce. I found a fun wine pairing for this chicken and leek soup in La Chica con Tinta Garnacha (grenache) from Victorian winery Hirsch Hill (try it lightly chilled). I’ve also made a delicious vegetarian ‘cock-a-leekie’ from just potatoes and leeks.
Serves 2–4 as a starter
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