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Culture: CuisineCock-a-leekie Soup:This chunky chicken soup-stew has been a favourite winter dish since medieval times, a recipe for it first appearing in print in 1598. It is a common feature at St. Andrew's Day feasts, Burns Night suppers, and Hogmanay dinners. The name, which is derived from the two main ingredients, boiled fowl and leeks used to add extra nutrients to the broth, began appearing in the eighteenth century. While this soup is traditionally flavoured with prunes, many people omit them according to their tastes. The following recipe serves four and is taken from CanadianLiving.com. Ingredients2 boneless skinless chicken breasts, cubed6 cups (1.5 L) chicken stock 2 cups sliced leeks ¾ cup long grain rice 1 strip lemon peel (2 inches/5 cm long) 1 bay leaf ½ cup halved pitted, dried prunes (optional) 2 tbsp chopped fresh parsley 2 tbsp vegetable oil Salt and pepper to season Method
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