Cock-a-Leekie
This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the spot.
Martha Stewart Living, January 2002
Gallery
Credit:
Quentin Bacon
Recipe Summary
Ingredients
Directions
Cook's Notes
If you make this soup ahead, you may need to add a bit of water or stock when reheating.