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My review
Cockaleekie Soup
Thrillqill
"A filling winter stew served best with crusty bread on a cold day. This recipe will make enough to give to your neighbors and friends."
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Ingredients
3 h 30 m servings 284 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Bring water to a boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. Add onion, carrots, and celery to water and boil, about 1 hour.
- Soak leeks in a bowl of water, about 10 minutes; drain.
- Remove bones and vegetables from stock using a slotted spoon. Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock and simmer until barley is tender and flavors have blended, about 1 hour.
Footnotes
- Cook's Note:
- For a headier stew, add two diced parsnips or potatoes. For a lighter stew, exclude the barley and reduce cooking time to half.
Nutrition Facts
Per Serving: 284 calories; 18.2 g fat; 20.2 g carbohydrates; 10.8 g protein; 33 mg cholesterol; 266 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
2/27/2015
I started with half a teaspoon of cloves and would only do a pinch next time. This makes a rich and tasty stock but the end result needs more substance in my opinion. The cook's notes state that...
6/4/2014
wow! need to go much easier on the clove! That's unfortunately all I can taste in what was otherwise a promising recipe.
1/8/2018
I did hit understand why you had to put the bones back in for and hour I did not and it was was fine
4/16/2017
I will definitely make it again as my husband liked it and there is not too many soups he will eat and like