Cock-a-leekie Soup
|
|
Roger likes to add a few sliced mushrooms to the soup with the leeks.
|
Ingredients: |
Method: |
8 cups strong chicken broth
2 chicken legs, skinned, fat removed
|
Combine broth and chicken legs in a large pot. Simmer over medium heat for 20 to 35 minutes or until legs are cooked through -- OR -- cook in the microwave on full power for 20 minutes
Remove legs from stock, cool and pull meat from the bones. Shred the meat.
|
3 leeks, white and light green part only
salt and freshly ground pepper
|
Thinly slice the leeks and add to the broth. Simmer for 15 minutes.
Add the shredded chicken and simmer for 10 minutes more. Season with salt and pepper.
|
Optional: 6 prunes
|
Place a prune into individual soup bowls and cover with soup.
|
|
|
|
Serves 6
|
from Lucy Waverman's Home Chef column, Globe and Mail, January 21, 2006
|