Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look fantastic.
Cock-a-leekie soup is a traditional Scottish chicken soup. It's wonderfully warming on a cold day. Transfer the chicken to a large heavy based pan, reserving the fat caught in the roasting tray.
To get started with this recipe, we have to prepare a few ingredients. You can cook vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Prepare 1800 ml chicken stock
- Make ready 4 large white potatoes, peeled and diced
- Get 1 tsp chopped parsley
- Get 50 grams sunflower spread / butter
- Prepare 4 carrots, finely diced
- Prepare 2 large leek, trimmed and thinly sliced
- Take 2 chicken breast, diced into even pieces
- Take salt and freshly ground black pepper
This cut the cooking time It was simple to make, but chicken soup normally is. It was tasty and my family enjoyed it. Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.
Steps to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Put the chicken stock and potatoes into a pan, bring to the boil then simmer until the potatoes are cooked, around 10 minutes
- Meanwhile melt the butter in a frying pan and cook the leek and carrots for 10 minutes over a medium-low heat
- Add the chicken and brown off
- Puree the potatoes and stock smooth in a blender then return to the pan
- Add the chicken and vegetables and bring back to a simmer
- Cook for a further 15 minutes, season to taste with salt & pepper and serve with crusty bread. See my previously posted free-from French baguette recipe!
Add the chicken cubes and the prunes and their liquid to the soup. Season with salt and pepper and simmer for two minutes. To serve divide the soup evenly among six warm soup bowls. This traditional Scottish soup of chicken and leeks (and sometimes prunes) is usually served as the first course of a Burn's Supper. Cock-a-Leekie is a comforting, traditional Scottish soup made with a whole chicken, leeks and often prunes.
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