Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys cock-a-leekie soup (chicken & leek) gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF is something which I have loved my entire life.
Cock-a-Leekie soup is a traditional choice for the soup course on Burns Night, but you can make this Scottish chicken, leek and rice soup anytime of year. If you're having a Burns Night supper, you'll probably have to make some decisions on the menu. For example, for the soup course, you can make Cock-a-Leekie soup or Cullen Skink.
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 can achieve that.
The ingredients needed to make Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:
- Make ready 1800 ml chicken stock
- Take 4 large white potatoes, peeled and diced
- Prepare 1 tsp chopped parsley
- Take 50 grams sunflower spread / butter
- Take 4 carrots, finely diced
- Make ready 2 large leek, trimmed and thinly sliced
- Get 2 chicken breast, diced into even pieces
- Prepare salt and freshly ground black pepper
Skim fat from both and remove bay leaf. Cock-a-Leekie is a comforting, traditional Scottish soup made with a whole chicken, leeks and often prunes. Perfect for a cold day or a Robbie Burns supper! This is a quick version and the process is simplified by using prepared chicken broth, cooked chicken, barley and potatoes.
Instructions 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!
Possibly using a kamado bbq to brown of the bird would also work exceptionally well. In a large pot over high heat, combine the chicken, water, onion and barley. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. Remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. A Scottish classic, this Cock a Leekie Soup (or chicken and leek soup) is filled with juicy, roasted chicken, aromatic leeks and tender rice all wrapped in flavorful chicken stock.
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