Cock-a-Leekie (Chicken and Leek Soup)

From: Chef Regina V. Smith

On Jun 2, 2009

I was looking for inspiration for the bunch of leeks and left over turkey breast that I had in the fridge and came upon this recipe. I fiddled with it a bit and came up with a darn fine bowl of creamy leek and barley soup. My method was a bit different. I sauteed the leeks and celery first. (I did not use any carrots). I used 4 cups of turkey stock instead of the water and chicken boullion and simmered until the vegetables were tender. I pulled the bay leaf out of the pot and pureed the lot with an immersion blender. I then added the barley and the chopped up left over turkey breast meat, cooking until the barley was softened. I liked the previous reviewers idea of adding dill so just before serving I stirred in about 3 tbsp chopped dill weed. The dill really added a nice crsip dimension. Although not the original recipe as posted, it was lovely. Thanks to Molly and Chris Reynolds for their inspiration.

From: Chris Reynolds

On Aug 12, 2008

With all these five-star reviews, I feel like a spoiler, but honestly, my DH and I didn't find this soup to be all that flavorful. Thanks for sharing, though. A postscript: On the second day, I added 1/2 tsp dillweed and some more bouillon to the leftover soup. We liked it a lot more, but I guess it was no long Cock-a-Leekie!

From: pattikay in L.A.

On Dec 26, 2006

Really good - we all loved it! I used about 6 cups of chicken stock, but I had also added an extra carrot and about 2/3 cup of barley. Thanks for posting!

From: Aroostook

On Mar 24, 2002

Hmm, hmmm, good! This is one of the best chicken soups I have ever tasted. I made a double batch and have individual servings in the freezer to take to work.