 | |
| Type | Soup |
|---|---|
| Place of origin | Scotland |
| Main ingredients | Leeks,chicken stock, thickener (oatmeal, rice or pearl barley) |
| Variations | Prunes, bacon |
Cock-a-leekie soup is aScottishsoup dish consisting ofleeks andpepperedchicken stock, often thickened withrice, or sometimesbarley. The original recipe addedprunes during cooking, and traditionalists still garnish with ajulienne of prunes.
While it is called "Scotland's National Soup",[1] it probably originated as a chicken and onion soup inFrance.[citation needed] 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]
Traditionally, the soup is made withbroiler fowl and would not contain thickeners, or vegetables other than leeks. It would range from a clear stock to a green leek stock, with little flesh. The original cock a leekie is delicate and refreshing and difficult to make flavoursome whereas the more appetizing modern version which has more chicken, vegetable and thickener is closer to chicken soup or stew.
Cock a leekie soup, a chicken and leekconsommé with a little flesh and pieces of leek, is a traditional course atBurns’ Suppers.
There arevegetarian versions which has leeks and may include mixed vegetables, chicken flavouredmeat substitute and/or prunes.[5]
The first known mention of this soup is from theOrchtertyre House Book (1737), an accounts book that recorded a dinner of 'cockie leekie fowlls in it'". The earliest recipe is from theVictorian era cookbook writerIsabella Beeton, and is thickened with "the fine part ofoatmeal".[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 lubricious compound". "Cockie Leekie" was an offering on the 1st Class passenger luncheon menu of the RMSTitanic on April 14, 1912.[7]
