Cock-a-leekie
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.
Ingredients
For the garnish:
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Streaky bacon 100 g
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Leeks 250 g
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Prunes canned in juice 100 g
For the soup:
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KnorrProfessional 100% Soup CreamofChicken 4x2.4L 2500 ml
Preparation
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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.
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For the soup:
- Pour the KNORR 100% Cream of Chicken soup into the softened leeks and bacon.
- Bring to a simmer for 5 min.
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To finish:
- Pour the hot soup into serving bowls and garnish with the thinly sliced prunes.
