Cock-a-leekie soup

When I saw Local Kitchen's post about 'Cock-a-leekie soup', I thought she made up the name. But it turns out that this is a Scottish soup dish with leeks and chicken stock. I find the name really amusing. The traditional version of this soup uses prunes but Kaela from Local Kitchen does not seem to be a fan of prunes so she swapped with preserved lemons instead which again, intrigued me. This was my first encounter of pickled lemon and was really not sure what it will taste like but it surprised me.

This soup reminds me of the chinese version of rice porridge or rice in broth which I absolutely love as the rice becomes soft, slightly broken and fluffy.The leeks in this chicken broth enhance the depth of flavour of the soup and the lemons lift it into a different dimension. I recommend you try this soon. You'll be surprised.

Cock-a-leekie Soup

adapted from Local Kitchen
serves 2

Ingredients:

• 20g butter
• 2 large leeks, thinly sliced
• 1 medium carrot, chopped
• 1 bay leaf
• 1 chicken bouillon cube (vegetable cube if vegetarian)
• 1 litre water
• 50g white rice
• 200g cooked chicken meat (omit if vegetarian)
• 1/2 preserved lemon, use the rind only, chopped
• 1/2 tsp paprika
• 1/2 red chilli, chopped (optional)
• big handful of parsley, coarsely chopped
• salt & pepper to tast

Method:

1. Heat a pot with butter and cook the leeks until slightly softened then add the carrots and saute for a minute.
2. Add rice into the pot and stir for a minute on medium heat.
3. Add in water and chicken bouillon. Let boil and simmer for about 15 minutes or until rice becomes tender.
4. Add chicken, lemon and paprika. Bring to boil and simmer again, for about 15 minutes so the chicken warms through and the flavours develop.
5. Season with salt and pepper to taste. Serve while hot and garnish with chopped chillies and parsley.

Assemble:

1. For a vegetarian version, use vegetable bouillon instead and omit the chicken meat.
2. If you have homemade chicken or vegetable stock, use them instead.