Liturgical Year : Recipes : 'Braveheart' Cock-A-Leekie Soup

Click here to advertise on CatholicCulture.org

Catholic Recipe: 'Braveheart' Cock-A-Leekie Soup

INGREDIENTS

1 3.5lb frying chicken, cut into 8 pieces
1 lb Beef shanks, cut into 1-inch pieces
6 cup Chicken stock
3 slices thick cut bacon
1 tbsp dried thyme
1 Bay leaf
3/4 cup pearl barley
1 1/2 cup chopped leek, white only
Salt and pepper to taste
2 tbsp chopped parsley

Details

Serves: 6
Prep Time: 2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin:

Food Categories

Soup

Often Made With

Scottish Oat Scones

Feasts

Recipe appeared in Miami Herald 3/21/96 and was adapted from THe Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith.

DIRECTIONS

Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken from pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.

Click here to advertise on CatholicCulture.org