Cockaleekie Soup is a warming, traditional winter soup that some have called Scotland's National Soup. Attend a St. Andrew's Day, Burns Night or a Hogmanay dinner, and chances are that Cockaleekie soup will be served.www.rampantscotland.com/recipes/blrecipe_leekie.htm

Cockaleekie Soup has its origins in Medieval concoctions of meat stewed with dried fruits of various kinds.www.windsorscottish.com/sc-food-cockaleekie.php In those days the meat was removed from the broth and served separately. Ingredients for these dishes varied on what meats, fruits and seasoning ingredients were available. England had a similar dish that involved onions.www.foodtimeline.org/foodsoups.html#cockaleekie In Scotland, the onions gradually were replaced with leeks, possibly as a result of the Little Ice Age that lasted from the 1300s to around 1870.www.eh-resources.org/timeline/timeline_lia.html Likewise, the raisins used further south were replaced by native Scottish plums in the form of prunes.www.scotland.gov.uk/Publications/2002/06/14891/5585 <ref> Ground almonds were sometimes added, as well as “sack”, a kind of dry sherry.<ref>www.foodtimeline.org/foodsoups.html#cockaleekie The first printed recipe for cockaleekie soup appeared in 1598, after which point the recipe stablized.www.windsorscottish.com/sc-food-cockaleekie.php

Today, the classic dish consists of a stewing chicken (the “cock”), its broth, herbs and the leeks; sometimes onions, rice, bacon, beef, and even whiskey are added. The most traditional forms of modern recipes call for prunes to be added during cooking, but removed before serving. Herbs vary, but are usually thyme, tarragon, bay leaf, and/or parsley.

This Mahalo How To will teach you to make a Cockaleekie Soup that is a blend of both traditional and modern methods and ingredients. Cockaleekie Soup is a relatively simple soup, compared to something like bouillabaisse, so it's important to start with good-quality ingredients. If at all possible, go for a free-range chicken.

You will need a large stock pot with a lid, a knife and cutting board, and a colander to a make Cockaleekie Soup.

Ingredients 1 whole chicken or about 4 lbs. Of chicken pieces, bone-in and skin onwww.scottishrecipes.co.uk/cock_a_leekie_soup.htm 4 lbs. Beef shin, the cut used for Osso Buco. Traditionally calf's foot, which you can use if you wishwww.youtube.com/watch?v=ViZiFzRd9xk 3 slices (rasher) of well-streaked bacon www.ochef.com/1120.htm Water to cover 2 lbs leeks: look for leeks with a good deal of whitewww.rabbie-burns.com/the_supper/leekie.cfm.html 1 bouquet garni, or 1 sprig each thyme and parsley and 1 bay leafwww.rampantscotland.com/recipes/blrecipe_leekie.htm 12 pitted prunes salt and pepper 5 fluid ounces Scottish whiskey (optional)scotsindependent.com/features/food/auld_reekie_soup.htm ¼ cup pearl barley (optional—some recipes use rice instead and many omit both)www.theepochtimes.com/n2/content/view/29945/

If you are using the whiskey, two days before the soup is to be served, combine all the three meats in a container you can cover. Add the herbs to the whiskey, and pour over meat, cover, and refrigerate overnight.scotsindependent.com/features/food/auld_reekie_soup.htm

If you choose not to use the whiskey, you need do nothing until the day before you serve it, other than making sure you have all the ingredients and tools needed. You don't want to get halfway through with it only to discover you don't have something essential!

On the day you make the soup, pour the meat, marinade and all, into a large, clean stockpot big enough to hold the meat when it is well-covered with water with several inches to spare. Otherwise it will likely boil over.

Put water in the pot until it is a depth of an inch or so over the meat. You are making stock, as well as cooking the meat, so you don't want the water to be too little. But if the water comes close to the rim of the pot when you do this, you need a bigger pot.

Bring the contents of the pot to a boil. You will likely see a greyish scum. Skim this off, using a slotted spoon or a small strainer with a handle. Lower the stock to a simmer. Simmer for 2-3 hours, until the meat is cooked. You will want to check every 10-15 minutes and continue skimming off whatever bubbly scum you see.www.pressdemocrat.com/article/20100120/LIFESTYLE/100119482?p=3&tc=pg&tc=ar Be careful not to skim out the herbs. In fact, if you either put then in an herb bag or tie them together with a piece of string, you won't loose them in the stock. You can add water if the level of liquid is getting to low, because you want plenty of stock.

While the meats are simmering away, use the time to ready your other ingredients. Pit your prunes if they did not come that way.

To ready the leeks, first cut off the green ends. Some recipes use the green ends; it's your choice if you want to do this. It does put more color in the soup.www.pressdemocrat.com/article/20100120/LIFESTYLE/100119482?p=3&tc=pg&tc=ar Cut the white parts into slice about an inch thick. www.burnssupper2009.com/burns-night/recipes/cock-a-leekie-soup.aspx Then fill a thoroughly-cleaned sink with cold water, dump the leeks into it, and swirl your hands through it, touching each one and giving it a little rubbing to scrub out any sand. The sand will fall out of the slice to the bottom of the sink. Then scoop up the leaks with your hands into a colander or strainer and allow them to drip a little.

When the meat is done cooking, use tongs to remove to a large bowl the chicken and slices of beef shin, being careful not to let the chicken fall apart and shed bones into the stock. With your fingers, shred up the beef and chicken, tossing the bones away.

When all the meat is shredded, place the shredded meat, prunes, and leaks back into the stock. Grind on pepper and salt. Add the pearl barley, if using. Simmer until the leeks separate upon stirring and the soup has turned dark brown; about 30 minutes, or 40, if using pearl barley. www.scotster.com/forums/scottish-cooking/Cockaleekie-soup.1828.html

At this point, you can serve the soup, or you can bring it to a boil, put the lid on while it's boiling and immediately turn off the burner, let it cool and put it in the refrigerator to serve the following day.