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Food and Recipes

Cock-A-Leekie Soup - A Traditional Scottish Dish

Happy St. Andrew's Day

How To Make Cock-A-Leekie Soup

(As featured on the following link: http://www.videojug.com/film/how-to-make-cock-a-leekie-soup)

How To Make Cock-A-Leekie Soup : Cock-A-Leekie Soup Recipe. This traditional Scottish chicken and leek soup is not only tasty and hearty but it is also quick and simple to make. Try our Cock-A-Leekie Soup recipe.Cock-A-Leekie Soup Recipe. This traditional Scottish chicken and leek soup is not only tasty and hearty but it is also quick and simple to make. Try our Cock-A-Leekie Soup recipe.

Step 1: You will need
  • 25 g butter
  • 6 chicken drumsticks
  • 6 leeks , washed, cut lengthways, chopped
  • 4 bacon rashers , chopped
  • 2 ltr chicken stock
  • 1 bouquet garni , comprised of thyme, a bay leaf, and parsley
  • salt and pepper , to taste
  • 8 prunes
  • some fresh parsley , for garnish
  • 1 large saucepan
  • 1 wooden bowl
  • 1 small sieve
  • 1 ladle
  • 4 soup bowls
  • Serves:
  • 4
  • Preparation Time:
  • 10 minutes
  • Cooking Time:
  • 1 hour 15 minutes
  1. Step 2: Melt the butter

    To begin, put the butter into a large saucepan and place over a moderate heat to melt.

  2. Step 3: Brown the chicken

    Now add the chicken drumsticks and fry them until they begin to brown.

  3. Step 4: Add the bacon and leeks

    Next, in goes the bacon which is fried for a couple of minutes, followed by the leeks.

  4. Step 5: Pour in the chicken stock

    When the leeks have softened, pour in the chicken stock and bring the broth to a boil.

  5. Step 6: Skim the surface of the broth

    When the broth has boiled, turn the heat down to simmer for a few minutes. Skim the surface with a small sieve to remove any scum that may have risen to the top.

  6. Step 7: Add the spices

    Now add the bouquet garni, the prunes, and finally season with salt and pepper.

    Give the soup about one hour to simmer, checking it and occasionally stirring.

  7. Step 8: Remove the chicken

    When the hour has passed, return to the soup to remove the chicken drumsticks.
    Next, spoon out the bouquet garni and the prunes (which you'll find are slightly messier than the chicken to handle.) Discard them.

  8. Step 9: Separate the chicken meat from the drumsticks

    Return to the chicken drumsticks and separate the meat from the bones.
    When you have finished all 6 drumsticks, put the meat back into the soup and stir it in well.

  9. Step 10: Serve and eat immediately

    Last but, of course, not least, pour or ladle the soup into the bowls and if you wish, garnish them with a sprig of fresh parsley.

Wednesday, 30 November 2011    Section: Food and Recipes
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