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Celebrate Burns Night with Scottish cock-a-leekie soup

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The Runaway Spoon

(Read caption) Practice your Scottish burr and ladle up some cock-a-leekie soup for Burns Night on Jan. 25.

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January 25 is Burns Night, which celebrates the birthday of Scottish poet Robert Burns. Suppers are held across Scotland and by many Scottish societies and clubs around the world. I was challenged by a friend some years ago to host a Burns Night supper and so I did. I put plaid fabric down the table as a runner and had florist make up arrangements of thistle and heather. I tied place cards to miniature bottles of Scotch with plaid ribbon and wore my Scottish family motto kilt pin and pendant (I outgrow the hereditary kilt as a child). I printed out the Burns blessing and forced the challenging friend to read it aloud. I may have even had a recording of bagpipes.

The only difficulty was coming up with a menu, as about the only ting I knew of as Scottish food was haggis, and I wasn’t going there. I made a Scottish dessert of oats and cream and raspberries called Cranachan, and beef tenderloin doused in Drambuie and Neeps and Tatties (turnips and potatoes).  But the real culinary discovery was Cock-a-Leekie Soup.  I can’t remember where I dug up the original recipe, but I have since made it my own, because it is so simple and warming.  It is a unique twist on chicken noodle, full of gentle leek flavor and homey barley.  So now, Burns Night or nay, I make Cock-a-Leekie for pure comfort. And I recommend you do to, because a big, steaming bowl will warm you inside and out.

I may be crossing too many cultural lines here, but it is very good with a hunk of buttered Simple Soda Bread.

Cock-a-Leekie Soup

Serves 4

For the Broth:

1 whole chicken, giblets removed

2 leeks

2 carrots

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