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Cock-a-Leekie Soup (Chicken and Leek Soup)

 

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
8 ounces

Recipe ID
C00009

Ingredients
US standard
Metric
White chicken stock, cold
2 ½ quarts
2.4 liters
Chicken thighs
20 ounces
570 grams
Leeks white part only, washed trimmed cut diagonally ¼ inch (0.63 centimeter)
10 ounces
285 grams
Barley washed, drained
3 ounces
85 grams
Water
1 pint
474 milliliters
Salt
To taste
To taste
White pepper
To taste
To taste
Parsley fresh washed, excess moisture removed, chopped
½ ounce
14 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. In a marmite, combine the stock and chicken, heat to a simmer, and dépouille as needed.
  3. Add the leeks and barley to the water and bring to a boil, then simmer for 30 minutes or until tender.
  4. Remove the chicken from the pot. Remove the fat, bones, and skin. Discard. Dice the chicken meat, and return it to the pot.
  5. Add barley to the chicken.
  6. Season to taste and serve immediately in pre-heated soup cups, or hold at 135°F (57°C) or higher.
  7. Garnish each portion with parsley.