Saporita e tradizionale zuppa di pollo con porri
(Hearty Traditional Cock-a-Leekie Soup)
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18
maggio 24, 2025
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Ingredienti
-
1 medium pollo intero
(Around 3-4 pounds, cleaned)
-
3 medium Porri
(Cleaned and sliced)
-
2 medium Carote
(Sbucciato e affettato)
-
2 stalks Gambi di sedano
(Tritato)
-
6 pieces Prugne secche
(Snocciolato)
-
1 tsp Timo
(Fresh leaves or dried)
-
2 tbsp Prezzemolo
(Chopped fresh for garnish)
-
2 leaves Foglie di alloro
-
1.5 tsp Sale
(Regolare a piacere)
-
10 whole Grani di pepe nero
-
3 liters Acqua
(Filtered water)
(Around 3-4 pounds, cleaned)
(Cleaned and sliced)
(Sbucciato e affettato)
(Tritato)
(Snocciolato)
(Fresh leaves or dried)
(Chopped fresh for garnish)
(Regolare a piacere)
(Filtered water)
Nutrizione
- Porzioni: 6
- Dimensione Porzione: 1 ciotola (300ml)
- Calories: 220 kcal
- Carbohydrates: 6 g
- Protein: 30 g
- Fat: 7 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 650 mg
- Cholesterol: 100 mg
- Calcium: 30 mg
- Iron: 2 mg
Istruzioni
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1 - Prepare Chicken and Veggies:
Rinse the chicken well. Clean and slice leeks, peel and chop carrots, chop celery. Set aside.
-
2 - Make Broth:
Place whole chicken in a large pot with water. Add bay leaves, peppercorns, and salt. Bring to a boil, skimming foam frequently.
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3 - Simmer Soup:
Reduce heat to low and simmer uncovered for about an hour until the chicken is tender.
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4 - Add Vegetables:
Remove chicken, set aside to cool. Add chopped leeks, carrots, celery and prunes to the broth. Simmer for another 20 minutes.
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5 - Shred Chicken:
Debone and shred the chicken meat, discarding skin and bones. Return meat to soup.
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6 - Final Seasoning and Garnish:
Adjust salt and pepper to taste. Remove bay leaves. Garnish with fresh chopped parsley before serving.
Rinse the chicken well. Clean and slice leeks, peel and chop carrots, chop celery. Set aside.
Place whole chicken in a large pot with water. Add bay leaves, peppercorns, and salt. Bring to a boil, skimming foam frequently.
Reduce heat to low and simmer uncovered for about an hour until the chicken is tender.
Remove chicken, set aside to cool. Add chopped leeks, carrots, celery and prunes to the broth. Simmer for another 20 minutes.
Debone and shred the chicken meat, discarding skin and bones. Return meat to soup.
Adjust salt and pepper to taste. Remove bay leaves. Garnish with fresh chopped parsley before serving.
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Overview
Cock-a-Leekie Soup is a traditional Scottish dish combining tender chicken with mild, sweet leeks in a savory broth. It shines as a warming appetizer on cold days and showcases rustic yet sophisticated use of humble ingredients.
History and Cultural Importance
This soup hails from Scotland, where it's a cherished staple repeatedly appearing on festive menus dating back centuries. Originally, it was a hearty everyday soup for farmers but evolved into a delicacy with the addition of dried prunes. Often linked to celebrations like Burns Night, it expresses Scotland’s culinary heritage.
Unique Aspects
Using a whole chicken creates a rich, deep broth infused with natural flavors. Leeks provide a subtly sweet and aromatic note different from traditional onion soups. Dried prunes offer a surprising depth and hint of sweetness that balances savory notes.
Tips & Notes
- Use fresh, firm leeks and ensure they’re thoroughly cleaned to remove grit.
- Skimming foam during boiling is vital for a clear broth.
- The soup improves if made a day ahead to let flavors meld fully.
- Optional prunes can be omitted for a straightforward chicken leek soup.
- Serve with oatcakes or crusty bread for a filling meal.
Personal Thoughts
I find Cock-a-Leekie Soup gratifying, illustrating how simple ingredients yield comforting complexity. Its heritage reflects Scotland’s tradition of making satisfying meals from accessible pantry staples, blending sweet and savory quietly yet memorably. This soup warms not only the body but the spirit as well.
