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Recipe: Cock-a-leekie Soup

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Ingredients
  

  • 1 tbsp vegetable oil I used coconut oil
  • 1 medium chicken jointed into chunks
  • 180 g smoked bacon lardons
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 2-3 leeks washed and cut into thick slices (reserve the tops for later)
  • 2 bay leaf
  • ½ bunch thyme sprigs
  • 15-20 stoned prunes

Instructions
 

  • Heat the oil in a large saucepan and add the chicken in batches.
  • Cook the chicken until brown.
  • Remove chicken and set aside.
  • Add bacon, carrots, celery and leek.
  • Fry until brown.
  • Add a splash of cold water and boil, scraping the bottom of the pan.
  • Return the chicken to the pan.
  • Add herbs and cover with cold water.
  • Simmer until chicken is tender.
  • Remove the chicken to a plate, cover with foil and leave to cool.
  • Strain the soup into a clean saucepan and discard all the other ingredients. (I used the veggies to make another soup to save waste)
  • Leave to stand for a few mins and skim off any fat that rises to the top.
  • Pull the meat from the chicken bones and tear into large chunks.
  • Simmer the soup adding the chicken, remaining leeks and prunes for around 20 mins.
  • Season to taste.
  • Serve with fresh bread.