While it is called "Scotland's National Soup", it probably originated as a chicken and onion soup in France.[1] By the late 16th century,[2] it had made its way to Scotland, where the onions were replaced with leeks.[3] The first recipe was printed in 1598,[3] though the name "cock-a-leekie" did not come into use until the 18th century.[4]
Traditionally, it is made with broiler fowl. These have very little flesh. Traditionally, the soup will not be loaded with vegetables nor thickeners. It would range from a clear stock to a green leek stock, with little flesh. The rich, chicken, vegetable and thickener versions seen today are produced largely because original cock a leekie is delicate, refreshing and difficult to make delicious. It is not the appetizing meal suggested by the modern version which is closer to chicken soup or stew.
Cock a leekie soup, like a chicken and leek consome with a little flesh, and pieces of leek, is a traditional soup course at Burns’ Suppers.
There are vegetarian versions of this soup. The vegetarian version has leeks and may include mixed vegetables, chicken flavoured meat substitute and/or prunes.[5]
Historyedit
The first known mention of this soup is from the Orchtertyre House Book (1737), an accounts book that recorded a dinner of 'cockie leekie fowlls in it'". The earliest recipe is from the Victorian era cookbook writer Isabella Beeton, and is thickened with "the fine part of oatmeal".[6]Christian Isobel Johnstone (Meg Dods) said the soup "must be very thick of leeks and the first part of them must be boiled down into the soup until it becomes a lubricious compound". "Cockie Leekie" was an offering on the 1st Class passenger luncheon menu of the RMS Titanic on April 14, 1912.[7]
cock, leekie, soup, scottish, soup, dish, consisting, leeks, peppered, chicken, stock, often, thickened, with, rice, sometimes, barley, original, recipe, added, prunes, during, cooking, traditionalists, still, garnish, with, julienne, prunes, souptypesoupplace. Cock a leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock often thickened with rice or sometimes barley The original recipe added prunes during cooking and traditionalists still garnish with a julienne of prunes Cock a leekie soupTypeSoupPlace of originScotlandMain ingredientsLeeks chicken stock thickener oatmeal rice or pearl barley VariationsPrunes baconWhile it is called Scotland s National Soup it probably originated as a chicken and onion soup in France 1 By the late 16th century 2 it had made its way to Scotland where the onions were replaced with leeks 3 The first recipe was printed in 1598 3 though the name cock a leekie did not come into use until the 18th century 4 Traditionally it is made with broiler fowl These have very little flesh Traditionally the soup will not be loaded with vegetables nor thickeners It would range from a clear stock to a green leek stock with little flesh The rich chicken vegetable and thickener versions seen today are produced largely because original cock a leekie is delicate refreshing and difficult to make delicious It is not the appetizing meal suggested by the modern version which is closer to chicken soup or stew Cock a leekie soup like a chicken and leek consome with a little flesh and pieces of leek is a traditional soup course at Burns Suppers There are vegetarian versions of this soup The vegetarian version has leeks and may include mixed vegetables chicken flavoured meat substitute and or prunes 5 History editThe first known mention of this soup is from the Orchtertyre House Book 1737 an accounts book that recorded a dinner of cockie leekie fowlls in it The earliest recipe is from the Victorian era cookbook writer Isabella Beeton and is thickened with the fine part of oatmeal 6 Christian Isobel Johnstone Meg Dods said the soup must be very thick of leeks and the first part of them must be boiled down into the soup until it becomes a lubricious compound Cockie Leekie was an offering on the 1st Class passenger luncheon menu of the RMS Titanic on April 14 1912 7 See also editChicken soup Haggis List of soups Scotch brothReferences edit Whitman Joan Craig Claiborne s The New York Times Food Encyclopedia New York New York Times Company 1985 How to make the perfect cock a leekie soup The Guardian Retrieved October 17 2019 a b Ayto John An A to Z of Food amp Drink John Ayto Oxford Oxford University Press 2002 Davidson Alan Oxford Companion to Food Alan Davidson Oxford Oxford University Press 1999 Vegetarian Cock A Leekie Soup Recipe Food com Brown Catherine 2011 A Year in A Scots Kitchen Neil Wilson Publishing ISBN 9781906476847 Titanic Facts at https titanicfacts net titanic menu Portal nbsp Food nbsp This soup related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Cock a leekie amp oldid 1150161639, wikipedia, wiki, book, books, library,
