What is the cock-a-leekie soup?
Cock-a-leekie soup is a Scottish food that is hundreds of years old. Using both chicken (rooster) and leeks (leekie), warm soup coat-a-leekie is generally best suited for winter. Originally, the recipe also included plums, but they are omitted in modern recipes. Rice, cream and extra vegetables are also possible.
The earliest mention of Cock-A-Leekie soup is at the end of the 16th century, when the Scottish nobleman served the soup in its house to its guests. Traditionally, it seems that the chicken that went into the soup was cooked in water, creating supplies. Modern interpretations may indicate that the chef bakes the chicken for about a quarter of an hour to first brown the skin. The whole chicken or part of the chicken, from the thighs to the breast, can go to the pot to taste the soup. Some recipes only require chicken stock and require no chicken ingredients at all.
Leeks are another basic components of Cock-a-leekie. The amount of pore on the chicken depends on the preferences of the chefs, from one pore to the pot to six pores ormore. The chef usually cuts the pores into a semicircle or tightens them into smaller parts. Cooking pores takes much less time than a chicken that needs about an hour in boiling water than vegetables.
, like the leeks, vegetables such as carrots, onions and celery, can also go to the pot as soon as they are chopped as small as the leek. White rice is part of some recipes, but in relatively small amounts compared to chicken and leek. It is also necessary to add spices such as salt and pepper and bay leaves or thyme are options.
Some people add a tablespoon of brown sugar to the soup and other recipes require the chef to add butter to the soup at the end of cooking. The cream is a component that can provide the soup with a stronger texture. Plums, albeit traditional, are too sweet for some. If the chef wants to add a rooster-a-leekie to the soup, the best time to insert them is at the end of cooking and slicing plums into thin piecesThe sweetness can silence.
As soon as the chicken is properly cooked, so without pink performances in the meat, the chef can remove the carcasses, or if the meat is in portions, leave it as it is in the soup. Whatever the chef carries all the meat on the bird and places it back in the soup, it is for personal taste, because the remains of the chicken can be useful for other meals. The bread is a suitable accompaniment to the bowl and parsley can create fresh decoration.