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Cock-A-Leekie Soup

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La Belle Cuisine

Cock-A-Leekie Soup
(Irish Chicken and Leek Soup)
Tastes of Liberty:
A Celebration of Our Great Ethnic Cooking
Editor: Bob Betz, © 1985 Chateau Ste. Michelle
Produced by Stewart, Tabori & Chang, Inc.

10 to 12 servings

1 stewing chicken
6 large leeks, thoroughly washed
1 medium onion, peeled and chopped
2 large carrots, pared and chopped
1 cup pearl barley
2 teaspoons salt
1/4 teaspoon freshly ground white pepper
4 sprigs fresh parsley
12 whole peppercorns
3 whole cloves
2 bay leaves
1 teaspoon dried thyme
1/4 cup chopped fresh parsley

Rinse chicken under cold running water. Place chicken in 8- to10-quart stockpot. Add 3 quarts water.
Cut leeks crosswise into 1/2-inch slices, including 2 inches of green tops.
Add to pot with onion, carrots, barley, salt, white pepper and herbs, tied in
cheesecloth bag. Bring to boil over high heat. Reduce heat to low. Simmer,
partially covered, until chicken is very tender, about 3 hours. Skim off and
discard foam that appears on top during cooking.
When chicken is cooked, place it on large platter. Let stand until cool enough to handle. Remove skin and pull meat off bones. Discard skin and bones. Cut meat into bite-sized pieces. Return to pot. Simmer 5 minutes longer. Skim off fat from top. Discard herb bag. Serve soup hot, sprinkled with parsley.
 

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