Cock-a-leekie [soup] from Gary Maclean's Scottish Kitchen: Timeless Traditional and Contemporary Recipes (page 9) by Gary Maclean

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on March 22, 2025

    This soup is delicious! I used a 3 pound chicken and actually made the broth and cooked the chicken the day before finishing the soup. Not intentionally but something came up. I then used the chicken fat that I skimmed off the top of the soup to sauté the onions rather than the oil specified. I somehow that would be in keeping with historical practice. The soup does have a light clear broth that is very flavorful and the other ingredients are well balanced. Will make again.

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