Cocka Leekie
This rich and flavorful soup features tender leeks, chicken broth, and chunks of chicken. The addition of egg yolk adds a silky texture. This recipe comes from the 1902 cookbook, With a Saucepan Over the Sea. Cocka Leekie, sometimes spelled Cock-A-Leekie, is Scottish in origin, and can sometimes include rice or barley for more substance.
- 1 dozen leeks
- 1 ounce butter
- 2 stalks celery
- 1 carrot
- 1 ½ quarts chicken broth
- 1 cup cooked chicken
- 1 egg yolk
- Salt
- Pepper
This is the oldest recipe for soup known, as it dates back to the 14th century. Wash and trim 1 dozen leeks, cut them in pieces half an inch long, discarding roots and tops, then fry them in 1 ounce of butter, with 2 stalks of celery and 1 carrot, cut fine. When brown but not burnt, add 1 ½ quarts of chicken broth and 1 cup of cooked chicken, cut into dice. Simmer, covered, 2 hours, then add salt, pepper, and yolk of an egg, blended with a little of the broth first, before adding to the soup.