Title: Cockaleekie, Scottish Chicken and Leek Soup
Categories: Soup British Chicken
Yield: 4 Servings

2/3	c	Barley
1		4 0r 5 lb soup fowl
1	tb	Butter
2	lb	Leeks, washed cut up
2	qt	Water
		Salt and pepper

Cover barley with water and soak for 3 hours. Cut up fowl and season with salt and pepper. Put pieces of fowl in a buttered large pot, placing leeks around the side. add barley and the water. Cover pan and gently simmer soup for 4 hours or until barley and chicken is tender.Note: if quick cooking barley is used, add at the end of cooking time. Sometimes prunes are added to this soup. This is one of the most traditional Scottish recipes, introduced in 1603 when James V1 of Scotland became King James I of England.

From: Lir119

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