COCK-A-LEEKIE SOUP

Based on the traditional recipes served at Robbie Burns suppers. If you have leftover roast chicken, omit the chicken thighs and add the chopped cooked chicken anytime during the cooking process.

1 pound leeks, white and pale green parts only

3 tablespoons butter

3 skinless chicken thighs (about 1 pound)

8 cups chicken stock

1 bay leaf

½ teaspoon dried thyme

¼ cup long grain white rice (or pearl barley)

½ cup pitted prunes, finely chopped

salt and pepper to taste

Cut the leeks in half lengthwise and rinse under running water, being careful to remove any sand and grit hidden between the layers. Slice the leeks into ½-inch slices.

In a soup pot, heat the butter and sweat the leeks, covered, over medium low heat for 10 minutes. Add the chicken, stock, bay leaf, thyme, rice and prunes and bring to a boil over high heat. Cover, reduce heat to low and simmer for about 45-60 minutes, until the leeks and chicken are very tender.

Remove the chicken pieces, discard the bones and shred the meat. Return the chicken to the soup. Season to taste with salt and pepper and serve. Serves 6.

CREAMY POTATO AND LEEK SOUP

6 medium yellow-fleshed potatoes, cubed

4 cups chicken broth

3 slices double smoked bacon, slivered

4 cups sliced leeks, white and pale green part only

¼-1/2 cup heavy cream (or evaporated milk)

salt and pepper to taste

In a saucepan, combine the potatoes and broth. Bring to a boil, cover and simmer for 20 minutes.

In a sauté pan, cook the bacon until brown and remove.

Clean the leeks well under running water to remove grit. Slice and rinse again. Drain. In the bacon fat in the pan, sauté the sliced leeks for 10 minutes, until tender.

Add the fried leeks and bacon to the soup. Mash the potatoes, if desired, to slightly thicken the mixture (or puree in a blender for a smoother soup). Add the cream or milk and heat through. Season to taste with salt and pepper. Serves 4-6.

©Cinda Chavich 2009

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