Cock-a-leekie
Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.
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| Type | Soup |
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| Place of origin | Scotland |
| Main ingredients | Leeks, chicken stock, thickener (oatmeal, rice or pearl barley) |
| Variations | Prunes, bacon |
While it is called "Scotland's National Soup", it probably originated as a chicken and onion soup in France.[1] By the late 16th century,[2] it had made its way to Scotland, where the onions were replaced with leeks.[3] The first recipe was printed in 1598,[3] though the name "cock-a-leekie" did not come into use until the 18th century.[4]
There are vegetarian versions of this soup. The vegetarian version has leeks and may include mixed vegetables, chicken flavoured meat substitute and/or prunes.[5]
History
The first known mention of this soup is from the Orchtertyre House Book (1737), an accounts book that recorded a dinner of 'cockie leekie fowlls in it'". The earliest recipe is from the Victorian era cookbook writer Isabella Beeton, and is thickened with "the fine part of oatmeal".[6] Christian Isobel Johnstone (Meg Dods) said the soup "must be very thick of leeks and the first part of them must be boiled down into the soup until it becomes a lubricous compound".
See also
References
- Whitman, Joan. Craig Claiborne’s The New York Times Food Encyclopedia. New York:New York Times Company, 1985
- "How to make the perfect cock-a-leekie soup". The Guardian. Retrieved October 17, 2019
- Ayto, John. An A to Z of Food & Drink, John Ayto. Oxford:Oxford University Press, 2002
- Davidson, Alan. Oxford Companion to Food, Alan Davidson. Oxford:Oxford University Press, 1999
- "Vegetarian Cock-A-Leekie Soup Recipe - Food.com".
- Brown, Catherine (2011). A Year in A Scots Kitchen. Neil Wilson Publishing.
Scottish soups | |
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