Cock-A-Leekie Soup

St. Andrew's Society of Sacramento
Recipe by Donald MacRae, FSA Scot.

Number of Servings
4

Ingredients

• 1 medium onion
• 1 medium carrot
• 1 stalk of celery all coarsely sliced
• 2-3 bay leave
• 2 Tbsp. of chopped parsley
• 10 peppercorns
• 3-4 lbs. dressed chicken
• 1/4 cup of washed pearl barley
• 3-4 medium leeks

Instructions
Wash a 3-4 lbs. dressed chicken inside and out, place in stockpot with vegetables, cover with cold water, and simmer until meat is beginning to fall from the bone.

While the chicken is cooking, place 1/4 cup of washed pearl barley in a saucepan and add 2 cups of water. Allow barley to soak for 30 minutes before cooking until tender. When barley is done, strain and reserve. Wash and drain 3-4 medium leeks, slice into ¼-inch slices. When chicken is done, remove form stockpot and allow it to cool. Remove meat from cooled bird into bite sized pieces. Strain the stock, discard residue, and skim fat off from the top of chicken stock. Place sliced leeks into stock and bring to a fast simmer, add cooked barley. When leeks become tender add chicken meat and return to a simmer. Adjust seasoning with salt and pepper. Add enough lemon juice to make soup just barely tart.

Suggestions
Serve in warmed bowls.