Scottish chicken and leek soup by way of France.
Diane, would you like to help me make a cockamamie soup?
So said my mom the other day. At least that’s what I heard. Turns out she said “Cock-a-Leekie” but how would I know? I was in no mood for anything cockamamie but when my mom said it was leek-based, I committed to make the best darn Cock-a-Leekie soup she’d ever had.
Leeks are DeathbedFood. Love & Lemons blogger Jeanine describes them beautifully:
Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more! I use them as I do onions and shallots.
What kind of name is Cock-a-Leekie anyway? Turns out it’s a Scottish soup that originated from chicken and onion soup in France. The Scottish version has prunes but ours, luckily, does not!
Here’s my mom’s recipe. Tweet me @DeathbedFood to let me know if you made it!
