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COCKALEEKIE SOUP
This soup originates from Scotland and as you can tell by the title it is a combination of chicken and leeks.
4 cans (13 3/4 oz.) ready to serve chicken broth
1 c. water
6 leeks, split and cut into 1-inch pieces * ** (see below)
1 1/2 to 2 tsp salt
1/8 tsp. pepper
1 c. MINUTE Rice (or already prepared rice)
1 c. thin strips of cooked chicken (or turkey)
2 tbl. minced or dried parsley
Combine broth, water, leeks, salt and pepper in a large soup pot. Bring to a boil. Reduce head and simmer for 15 minutes or until leeks are tender. Add rice and chicken. Cover and remove from heat. Let stand 5 minutes. Sprinkle with parsley. Makes 8 servings.
* You may use two bunches of scallions, cut into 1/2 inch pieces in place of the leeks. Leeks look like large green onions.
** Remember to put your leeks in a bowl of clean water to remove dirt and sand before placing the leeks in the pot.
We made this right after Christmas so we, naturally, used leftover turkey broth and meat.
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