Scotland

Cock-a-leekie

Chicken and leek soup with a few sweet prunes. Sounds odd, works beautifully.

105 minTime

34 gProtein each

mildSpice

Make it your way

Grandma's wayWhole chicken broth with leeks and prunes.

The original

356kcalsame

34 gproteinsame

3 gfibresame

105minutessame

Cock-a-leekie.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, jointed

Water8 cups

Bay leaf (indian bay leaf)1

Dried thyme½ tsp

Black pepper½ tsp

Leek3 leeks, sliced, whites and greens separated

Carrot1, diced

Rice3 tbsp (optional, for body)

Prunes8, halved

Salt1¾ tsp

Flat leaf parsleychopped

4 steps

1Simmer chicken with water, bay, thyme, pepper and the leek greens for 60 minutes, skimming early.
2Lift out the chicken and strain the broth. Shred the meat.
3Add leek whites, carrot and rice to the broth. Simmer 20 minutes.
4Add prunes and shredded chicken for the last 10 minutes. Season and add parsley.

Serve it like this

Serve in wide bowls with shredded chicken, a couple of prunes and parsley in each. Hot, with crusty bread and butter.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.