My version of the traditional Scottish soup recipe. Mine is more of a stew than a soup – thickened with barley.
Cock-a-leek
My version of the traditional Scottish soup recipe. Mine is more of a stew than a soup - thickened with barley.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Ingredients
- 1 hen or chicken
- 1 kilogram Leeks
- salt
- peper
- water enough to cover the hen
- 300 milliliters pearl barley or barley grain - left in water overnight
Instructions
-
Slice and clean the leeks
-
Add the chicken and leeks to the pot
-
Cover with water
-
Simmer the soup over the heat for hours. Until the meat can be pulled off the bones - this tend to take 1-3 hours depending on the bird you use. Take up the meat.
-
Pull the meet off the bones and discard skin, bones and other unpleasent bits.
-
Put in the barley and season well
-
Let it simmer for another hour or so at low heat until the stew is quite thick from swollen barley grains.
-
Season again and add in the meat and heat the tough. Serve hot to hungry larpers.
Recipe Notes
Source: Bålmad for moderne vikinger