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Cock-a-leekie

Cock-a-leekie – recipe

This soup recipe has a long tradition - add it to you menu! While it is called “Scotland’s National Soup,” it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks.

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Ingredients

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For the garnish:

  • Streaky bacon 100.0 g
  • Leeks 250.0 g
  • Prunes canned in juice 100.0 g

For the soup:

This soup recipe has a long tradition - add it to you menu! While it is called “Scotland’s National Soup,” it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks.

...

Preparation

  1. For the garnish:

    • Wash and thinly slice the leeks.
    • Cut the bacon into thin strips.
    • Heat the oil and add the bacon then cook for 3-4 min.
    • Add the leeks and continue to cook for a further 3-4 min.
    • Drain the prunes then thinly slice.
    • Cover and set aside until needed.

  2. For the soup:

    • Pour the KNORR 100% Cream of Chicken soup into the softened leeks and bacon.
    • Bring to a simmer for 5 min.

  3. To finish:

    • Pour the hot soup into serving bowls and garnish with the thinly sliced prunes.