Title: Cock-A-Leekie Soup
Categories: Soup
Yield: 8 Servings
| 4 | | Parsley sprigs |
| 1 | | Thyme sprigs |
| 1 | | Bay leaves |
| 1 | | Peppercorns |
| 4 | lb | Chicken, raw |
| 10 | c | Water |
| 7 | | Leeks |
| 2 | | Celery stalks |
| 1 | ts | Salt |
| 1 | tb | Parsley, chopped |
| 1/2 | c | Pearl barley |
Pearl barley refers to whole kernel barley, not a quick cooking variety.
Pearl barley is available in most grocery stores. Tie parsley, thyme, bay
leaf, and peppercorns in a piece of cheesecloth. Thoroughly wash leeks,
then cut white and 2" of green stems into 1/2" slices. Chop celery stalks.
Cover chicken with water in large pan. Bring to boil over high heat. Skim
off any scum that rises to the surface. Add leeks, celery, barley, bouquet
garni, and salt, and reduce heat to low. Partly cover pan and simmer 1-1/2
to 2 hours until meat falls off bone. Remove pan from heat and transfer
chicken to a cutting board or platter. Cool slightly. Skim fat off cooking
liquid. Remove and discard bouquet garni. Carefully detatch chicken meat;
discard skin and bones. Shred meat and return to soup. Simmer over medium
heat for 5 minutes to reheat thoroughly. Sprinkle parsley over soup and
serve at once.
Per serving: 278 cal, 8 gm fat, 94 mg cholesterol, 402 mg sodium Submitted
By SYLVIA STEIGER On THU, 10-07-93 (17:51)