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Annie Hewitson's Cock a Leekie

Method

  • Bring the stock and steak to the boil in a large heavy-bottomed pot. Lower the heat and simmer for 30 mins, skimming the top.
  • Then add the whole chicken, carrot, turnip, swede and leek with water to cover, if needed. Bring to the boil, turn the heat down and simmer for 20 mins. Then add the prunes and cook for another 10 mins.
  • When ready, remove the chicken and beef and, when cool enough to handle, cut the meat into pieces. Check the soup for seasoning.
  • Serve the soup in individual bowls sprinkled with parsley and plenty of good crusty bread on the side.

Ingredients

  • 3 litres chicken stock
  • 500 gm piece of chuck (stewing) steak
  • 1 x 1.25 kg chicken
  • 1 medium carrot, peeled & cut into chunks
  • 1 turnip, peeled & cut into chunks
  • 1 swede, peeled & cut into chunks
  • 1 leek, well washed & cut into chunks
  • 250 gm pitted prunes
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm