Cuisine: Scottish

Cock-A-Leekie Soup

Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Cock-A-Leekie soup. Read the full post here for more on this traditional Scottish dish and other tasty cultural treats.

Cock-A-Leekie Soup Recipe
Cock-A-Leekie Soup
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Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!
Cock-A-Leekie Soup
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Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!
Servings Prep Time Cook Time
4bowls 30minutes 12hours and 40 minutes
Servings Prep Time
4bowls 30minutes
Cook Time
12hours and 40 minutes
Instructions
  1. In a slow cooker, combine the chicken bones and carcass with one tablespoon of apple cider vinegar. Then add enough water to cover the chicken bones.
  2. Set your slower cooker on high for 1 hour, then reduce heat to low and cook overnight.
  3. When the stock is ready, remove the bones and transfer 6 cups of the broth to a medium-sized sauce pan. Freeze the extra stock for later soup-making endeavors.
  4. Add in the chopped chicken, leeks, brown sugar, thyme, bay leaf, salt, pepper and 2 cups water.
  5. Bring to a boil and then let simmer for 30 minutes.
  6. Stir in the cooked barley (or rice), and simmer, covered, for another 10 minutes. Add water as needed.
  7. Ladle soup into bowls and garnish with parsley.
  8. *Note: There is no wrong way to make this soup. Like a lot of Scottish cooking, it's about making do with what you have. While the basis of the soup is always chicken stock, chicken and leeks, the rest is up to taste. Some choose to add carrot or celery, and others prefer potato in place of the rice.
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Scottish Shortbread Fingers

Scottish Shortbread Fingers
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Special occasions always call for a little something sweet! In Scotland, shortbread is a famously popular treat, and a favorite among families during the holiday season. Buttery, crumbly, and oh-so delicious, you'll want to make this recipe a tradition for years to come.
Scottish Shortbread Fingers
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Special occasions always call for a little something sweet! In Scotland, shortbread is a famously popular treat, and a favorite among families during the holiday season. Buttery, crumbly, and oh-so delicious, you'll want to make this recipe a tradition for years to come.
Prep Time Cook Time
15minutes 20minutes
Prep Time
15minutes
Cook Time
20minutes
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Cream butter and brown sugar until light and fluffy. Then add 3-3/4 cups flour and mix thoroughly.
  3. Turn your dough onto a flat surface and knead for 5 minutes, adding enough remaining flour to form a soft dough.
  4. Now it's time to get rolling! Using a rolling pin, roll your dough to 1/2-in. thickness.
  5. Then throw your dough into an 8x8 inch pan, prick the top with a fork and pop it in the oven.
  6. Bake for about 20-25 minutes, or until lightly browned.
  7. Then it's time to shape your shortbread. Note: There are a few traditional 'styles' you can go with—pizza-like slices called 'petticoat tails', small circular biscuits or 'rounds', or rectangular bars known as 'shortbread fingers'. We've decided to go with the 'fingers'. Simply cut your giant cookie into 3x1 inch strips, and enjoy!
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