Cock-a-leekie Soup

Serves 4

1h 30m approx

About the recipe

This is James Martin’s version of the healing Scottish soup.

1 tbsp vegetable oil
1 medium chicken, jointed into pieces
180g smoked bacon lardons
2 carrots, chopped
2 celery sticks, chopped
1-2 leeks, washed and cut into thick rounds (tops reserved)
splash of white wine
2 bay leaves
½ bunch thyme sprigs
15-20 stoned prunes

Step 1
Heat the oil in a large heavy-based saucepan. Fry the chicken pieces in batches until golden brown, then remove and set aside.

Step 2
Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off excess fat. Splash in the wine and boil rapidly, scraping the bottom of the pan.

Step 3
Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.

Step 4
Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top.

Step 5
Pull the meat from the chicken bones and tear into large chunks. Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.