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.
Autumn
Winter
Ingredients
Cock-a-leekie
−
+
£1.17
For the garnish:
Streaky bacon
/g
100.0 g
0%
Leeks
/g
250.0 g
0%
Prunes canned in juice
/g
100.0 g
0%
For the soup:
Knorr Professional 100% Soup Cream of Chicken 4x2.5kg
/ml
2500.0 ml
0%
Eggs and their derivatives
Milk and its derivatives
/
For the garnish:
-
Streaky bacon 100.0 g
-
Leeks 250.0 g
-
Prunes canned in juice 100.0 g
For the soup:
Preparation
-
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.
