Home › The Principles of Cookery › LEEKS, SOUP OF (commonly called Cock-a-Leekie)

LEEKS, SOUP OF (commonly called Cock-a-Leekie)

Wash a dozen leeks; trim away the roots, the outer leaves, and the dark green ends, and divide them into pieces an inch long and a quarter of an inch thick. Put them into boiling water for four or five minutes, then drain them, and lay half of them in a stewpan with two quarts of good stock and a large fowl, trussed as for boiling. Skim carefully, and simmer gently for half an hour. At the end of that time put in the remainder of the leeks, and boil for three-quarters of an hour longer. Skim carefully, and season, if required, with pepper and salt. Cut the fowl into neat pieces, place these in a tureen, and pour the soup, which should be very thick with leeks, over them. This soup is excellent for anyone suffering from cold. Probable cost, 2s. per quart. Sufficient for six or eight persons. (See also COCK-A-LEEKIE.)