Cock-A-Leekie
1 plumb fowl 2 quarts water 1 bay leaf 1 sprig parsley 8 leeks, sliced 2 T. rice (optional) 1 dozen whole prunes (optional) Salt and pepper Clean and truss fowl. Clean giblets. Place in a large pot with water, bay leaf, parsley, salt and pepper, and two of the leaks. Simmer one hour. Skim off the fat, and strain the soup. Add the remaining leeks to the broth. Many cooks like the addition of rice, although it is not strictly traditional. The addition of whole prunes is traditional, but not everyone one likes them. Simmer gently until leeks are tender, about a half-hour. A little of the breast meat of the fowl may be minced and added. Serves 6 From the July 1992 issue. |
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