Cock a leekie soup by Karen MacKay

By Becky Paskin

- Last updated on GMT

Related tags: Vegetable, Cooking, Soup

Karen MacKay, head chef at Channings Hotel in Edinburgh gives us her recipe for cock-a-leekie soup especially for Burns night

“We are having a big Burns night at Channings and with it being the Anniversary this year we have a lot of bookings. We even have a local gentleman that takes great pride in doing the address to the haggis & a friend of his is a piper” - Karen MacKay, head chef at Channings Hotel in Edinbugh.

Ingredients
​2L clear chicken stock
500g leek
200g potato
20g butter
100g onion
1free range chicken breast
50g prunes
Salt & white pepper

Method
​• Season your chicken breast with some salt & a pinch of ground white pepper & cook in 100ml of maize oil & 300ml of the chicken stock slowly in the oven at 140oC for around 25 – 30 min until cooked & tender
• Finely dice the leek & onion
• Peel the potato & cut into 1cm square dice
• Stone the prunes if necessary & dice to the same size as potato
• In a large pan melt 20g of butter, add the leeks & onion
• Sweat for 5 minutes – cooking without colour
• Add the diced potato
• Cook for 2 minutes now add the stock
• Bring the soup to the simmer & turn down & cook for about 3 minutes
• Add the prunes & taste for seasoning, cook for another 2-3 minutes or until the potato is cooked
• Taste again & season as required
• Shred the chicken into your bowls & add the soup over the top

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