This traditional Scottish soup goes back at least to the 16th century. Like all old recipes it has many variations, but the main basics are:
-1 chicken or other fowl, preferably a "boiling-fowl" - this is the "cocka" part (a 4lb bird will serve up to 8 people)
-about 12 leeks for the "leekie" part - cut into 1-in pieces
-about 4 pints stock or water
-herbs eg bay leaf and parsley
-1 oz rice
Traditionally you should also have some stoned prunes, and some chopped bacon. Some recipes add a pound of shin of beef, others recommend a little whisky.
Basically you put the chicken in the stock overnight, then boil it next day for 2 hours or so with leeks and herbs, then add the rice and cook till the rice is soft. A fairly straightforward recipe can be found at blrecipe_leekie
-1 chicken or other fowl, preferably a "boiling-fowl" - this is the "cocka" part (a 4lb bird will serve up to 8 people)
-about 12 leeks for the "leekie" part - cut into 1-in pieces
-about 4 pints stock or water
-herbs eg bay leaf and parsley
-1 oz rice
Traditionally you should also have some stoned prunes, and some chopped bacon. Some recipes add a pound of shin of beef, others recommend a little whisky.
Basically you put the chicken in the stock overnight, then boil it next day for 2 hours or so with leeks and herbs, then add the rice and cook till the rice is soft. A fairly straightforward recipe can be found at blrecipe_leekie
