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Cock-a-Leekie

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Recipe photo courtesy of Quentin Bacon

This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables -- including several leeks -- add flavor.

Source: Martha Stewart Living, January 2002
Servings

Ingredients

Directions

Cook's Notes

If you make this soup ahead, you may need to add a bit of water or stock when reheating.

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92
  • ishaolinma4928149
    30 APR, 2018
    Figs or apricots can be used in this dish as well. Great recipe for the pressure cooker. Just throw it all in.
    Reply
  • emilysophie
    2 SEP, 2010
    This is a delicious, rich, flavorful soup. I thought the prunes sounded strange, but they add wonderful flavor and blend nicely. A perfect winter soup.
    Reply
  • nll
    12 JAN, 2009
    I have been making this soup each January for several years now for my son's Robert Burns party (the Scottish Poet). I make so much that I use an entire case of leeks. My son tells me that everyone loves it and looks forward to it each year. Thanks for the great recipe!
    Reply
  • CherylHeartsMartha
    31 MAY, 2008
    This soup is fabulous and delicious. The prunes add a warm, rich flavor that is not obviously identifiable as dried plums. They cook into the soup and take on the flavor of the broth - without them this soup would be so much less! This soup is a savory and comforting dish to make any time of year.
    Reply

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