Cock-a-Leekie Soup - Scottish Chicken Soup - Food Wishes
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- เผยแพร่เมื่อ 14 ก.พ. 2022
- This amazing Scottish chicken soup is probably best known for its highly entertaining name, but it’s much more than that. Thanks to lots of leeks, and a surprising secret ingredient, this is one of the most savory, and delicious soups you will ever taste. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/834...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Cock-a-Leekie Soup, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
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hi chef john! my name is jaylyn and i’m also from the sf bay area (: I’ve been watching you since I was 8 or 9 and i’m 17 turning 18 this year! I just wanted to say thank you for being such a big inspiration in my passion for cooking, I remember binging your videos when I was in 3rd grade. your jokes are always so classic to me haha hope you’re having a wonderful day!!
How _you_ doin?
@@HunterTinsley she's 17, creep.
That's so sweet! Been here for like 10 years too!
Wait, Jaylyn? My name is pronounced the same way!
Our battle will be legendary
same! i started watching when i was around 12, im now 23. chef john's videos are a comfort and make me genuinely happy
Nice, growing up in Scotland we tended to eat soup at least two meals out of the day. Usually Scotch Broth or Cock-A-Leekie. There was always a pot on the go & soup, like stew tastes better the next day anyway. It may seem like a lot of soup to be eating, but its one of the most nutritious, cost effective & time saving ways to feed a family.
Never got bored of it either as it would change depending on what vegetables were in season. My favourite bits of the soup were always the pearl barley & the leek pinwheels.
Now in my 50's & still enjoy sitting down to a bowl of soup with some bread & butter for dunking into it.
We used to have an old pressure cooker that it was sometimes cooked in, was always in fear of it going BANG! Luckily I have an Instant Pot now & its much safer & quieter.
I've a pot of soup on the go now, we've a couple of storms due to hit Scotland this week, so sitting down with a hearty bowl of comforting soup as the wind & rain lash against the windows sounds like a good plan.
This makes good sense to me, and I’d rather have a bowl of soup with a meal than a salad if I have to choose. An everlasting pot of soup on the go sounds like such a good thing.
"It may seem like a lot of soup to be eating, but its one of the most nutritious, cost effective & time saving ways to feed a family." I've found this to be so very true. It's also a fantastic way of re-purposing veggies that are getting older in the fridge!
I love soup. A kitchen without a weekly, working pot of soup is not a real kitchen to me.
Did your mother put prunes in this soup? Where did he that from?
@@janonthemtn Only had it a couple of times with prunes in. [But then I'm not a fan of prunes]. It used to be more common, especially at big houses/estates & restaurants. If you read a lot of the old Scottish cookbooks there's usually the addition of prunes. But I don't think I've seen it cooked that way in the last few years.
So maybe chef John has been looking through some old or traditional cookbooks!?
I'm from/in Scotland. While Cock-a-Leekie is a fairly popular "soup of the day" I think if you asked most Scots what they consider the "national soup of Scotland" a more common answer would be Scotch Broth. That's a vegetable soup usually with a meat stock and thickened with barley.
See in Canada, if you asked for “scotch broth” I think you’d just be served whiskey
Scotch Broth Soup is one of the best comfort soups ever
Im in the USA and Scotch Broth is my favorite #1 soup. Whenever I have lamb roast, I save the leftovers and bones for it.
@@nerdisaur Aged 65, I’m more of a dinosaur. But Scotch Broth is/was in the Campbell’s soup line. The broth is traditionally from lamb bones. My favourite for lunch in elementary school.
Haha, as soon as he said that I instantly thought 'Cullen Skink'!
I love that you're not always telling me to put something in a food processor.
As a Scotsman, I LOVE this soup..
We tend use barley in the soup
Agreed. Barley is absolutely right for this soup.
@@rbettsx Barley was a must in my granny's version...and she knew her soup
@@davidlittle7182 Mmm Grannies make the best soup 😘
@@Turtytreeandaturd my Mum's mum was better than my Dad's mum
I thought that Scots only got their nutrition from beer. I'm so disappointed.
As a long-time viewer from Glasgow, this was like a glitch in the Matrix seeing you post this. One of my Gran’s favourite soups and something most of my English friends have never heard of. You really did it justice! Thank you!
Same here (Falkirk) - did a huge double take and had to watch it immediately
Same here - Leith! I couldn't resist a wee look either.
Sunshine on Leith,born in Leith 1939.
May I ask what your Gran served this with? I'm trying to think of side dishes.
@@jennhoff03 just buttered white sliced bread :) Often Scottish plain bread (such as Mother’s Pride) which is robust and great for dipping in soup, but soft white bread works great too.
in chinese cuisine we often add dried red dates (jujubes?) to our savory soups which helps balance the flavor (and adds health benefits) and this reminds me of doing that, i definitely want to try this since i love soup. thanks chef john!
Do you remove them, or leave them in?
@@jvallas my mom leaves them in, after they've been boiled the flavor is actually quite mild and nice
@@Tenshi6Tantou6Rei Thanks. It sounds tasty!
Jujubes are great flavor balance to both lamb and rabbit dishes ❤
I always thought turnip was the magic ingredient. My soups never came out like my grandmothers until I discovered that :)
A soup that features two criminally underused ingredients in American cuisine: leeks and dried plums? I'm in!
erikjaroy - and, has a pornographic sounding name! i'm in...
I done this for my channel last year :) I’m Scottish and recon this was a fab recipe ♥️
I love your channel! And your accent! Very cool to see you here.
That's so funny! I was going to ask you on your latest video if you had a recipe for this!
I love your channel too, Cheryl. Good recipes and fabulous scenery.
I clicked on this because I thought it was a What’s For Tea post! I was (pleasantly) surprised by Chef John’s voice. Now I’m off to see your version too!
cool. will have a look at your channel :)
Chef John nuances are more fulfilling and warming than the food he is cooking.
At least on a par! 😁
This is the soup that was featured in The Witches!
Finally a Scottish recipe!!! I sat all the way through grinning like a madman at all the wee Scottish references 😂 Hello from Glasgow, John. Yer bum's oot the windae!
Do you know the poem that starts “Wee Chookie Birdie so lo lo, laid an egg on the window sole?” ( I have no idea about my spelling.) My Scottish grandfather used to recite only the first 2 lines - maybe 65 years ago now - and I’ve always wondered how the rest of it goes. It’s been a while since I tried to find it; maybe it’s more discoverable now. Your last remark reminded me. ❣️
Oh, my gosh, I did find it, several sites have it - here it is as a song: th-cam.com/video/8WRtEmKfFN8/w-d-xo.html
There are a handful of chefs and cooks that make me think to myself, “If I only cooked this person’s recipes the rest of my life, I’d have a healthy, varied, delicious repertoire.” You’re one of ‘em.
Who are the others, may I ask?
@@jennhoff03 Top of my head: ina Garten, recipetineats, Joshua Weissman, Glen & friends, thetipsyhousewife, America's test kitchen, Kent rollins.. I check so many that I've left out tons, but my memory is awful. Those profile names are mostly TH-cam or Instagram names.
@@jvallas Ooooh, that is a great list! Thank you! I've only watched 2 of those. And I've been getting bored of the same ones, so this is great. Thanks!
@@jennhoff03 You bet! Of course, we all like different personalities, but they all have interesting dishes I'd like to make. (Josh is goofy sometimes,but he's really knowledgeable about food. 🥴)
The first time I had this I was in Scotland. I love this soup and I make it often. It’s so comforting.
I am laughing so loud!
The recipe sounds amazing. But the sense of humor and the jokes made my day!
Thank you Chef John!
We have four - at least - famous soups in Scotland. Cock-a-leekie, tattie (potato) soup, cullen skink and scotch broth. The addition of prunes is a new one on me but seems like a great idea. Thank you Chef John! We have two storms hitting Scotland this week with rain and cold winds. Time to make soup!
I really want to try cullen skink with some GOOD smoked haddock or sable.
Cullen Skink 😍😍😍
Thank you for sharing your indepth knowledge! My hubby is Scots-Irish from the line of original East Texas Scots-Irish settlers.
I'm going to try these!! Thank you so much! I think his mother and sissy are going to be overjoyed, as well! "Soup from your motherland!" 🤣❤
Stay warm, and safe! 💕
Typically garnished with a prune, never seen prunes used in the broth and I have made many a pot at many a restaurant in Scotland.
@@Christine-777 Tell your Mother-In-Law, "Yer Bum's oot the windae!" See if she can figure it out! Have fun making them and if you'd like a suggestion for something else Scottish, a good old fashioned Scottish fry up for breakfast wouldn't go a miss. You can buy most of the stuff off the shelves and you can make the potato scones and lorne sausages fairly simply (they keep well in the freezer if you make a larger batch!) and if you're really adventurous, your own brown sauce for on the side!
All the best from Glasgow, Scotland. And be sure to come visit one day. We're a lovely bunch over here... but bring an umbrella!
I'm 30 minutes away from this being ready! I made it for my umommy and udaddy since they love soups and my dad's Scottish and it's freezing in Ohio lately. Thanks chef!
Ya know how sometimes you can catch a glimpse of chef in the reflection on the appliances or oven door? I seriously hoped we'd get one of those and chef would be in a kilt! I've tried to get my hubby to wear one for 35 years. 😃
got me a slow cooker. a cheap £40.00, but large capacity thing with timers and all that. It's changed my life! I only bought it because i was inspired by one of chef John's recipes for cooking a chicken. Thanks chef John. I always thought a slow cooker was for stews and and soups, but it's good for using bones to make stock also. dont have to use ot for the entire cooking process either. combined with super high heat oven and salting, you can get a really good crispy skin with perfect tenderness of the chicken meat
Life will get much better when you stop caring about what everyone thinks, and start to actually live for yourself.
Back in the early 90’s there was a movie called The Witches with Angelica Huston. It was set in Scotland and they mentioned this soup (one of the protagonists’ father didn’t like it - he wanted Cress soup but the kitchen was out). I always wondered what Cock-a-Leeky soup was and after 3 decades I do. Thank you!
Samsies! I thought at the time, Rowan Atkinson was just being funny. I'm from the US and I was today years old that this is a real soup.
Very weird, very unusual movie but sooo fun when you're a kid.
As soon as I saw this video pop up, I instantly said to myself “I DON’T want Cockaleekee, I want CRESS!”
@@Rdwrer - From the same author of "Charlie and Chocalate Factory" Roald Dahl. Produced by Jim Henson. I believe they've just released a remake last year.
Nicolas Roeg's film adaptation of The Witches begins briefly in Norway and then moves swiftly to England, where it stays. Most of the story takes place in Bournemouth, on the south coast of England. Scotland isn't involved.
You are, after all, the Betty Boop of this provocatively named soup.
I tend to add a little rice to most soups, especially a tomato soup. Really does add extra “creaminess” without the additional calories of using cream
I came for the food, but must confess, I did so enjoy the wonderful sense of humor! With Chef John, always wonderful food, and always a delightful bit of fun too!!❤
Och Sean, you brought a tear to the eye of this Teuchter. Cock - a - Leekie was always enjoyed at our home. You brought back many a memory to this exiled Scot. I see you also have another fan (What's For Tea) whom I watch regularly, and it is nice to see someone from hame on his channel. slàinte mhath
I made it today and it was absolutely terrific! I even took the extra hour to make the stock. Thank you very much for the excellent tutorial.
I made this last night. It’s a process but so worth it! Yum! I used 5 prunes but will use more next time.
Thank you Chef John! You’ve been my go-to for years. Every single recipe comes out perfectly. ❤️
A great recipe, but even better is the sheer enjoyment you have brought to your members.(and the community)
If you wanna rock out with your Scottish national soup out. 🤣😂 Lol. Made my day
He was gonna say something else but suddenly changed to Scottish national soup lol really got me 🤣🤣
My family is of Scottish descent and I made this soup as part of Christmas dinner the year before last!
I have been watching Food Wishes since I was around 18 years old. I have always learned so much from these videos and I continue to learn something new!
5:52
Oh my 😅
Big love from Scotland
I will definitely try this. This looks fantastic. Chef John, you should look at Scotch Broth Soup, one of the best comfort soups and so good
This dude deserves to be on the Mt. Rushmore of great human beings along with Bob Ross, Julia Child and Mr. Rodgers.
I've made this soup twice now and and I think I'll continue making it for years to come. Thank you for your wealth of entertaining and delicious content. I've been watching you for years and everytime I make something from one of your videos, it's a big hit with my family and friends. Bless you, sir
Your my Hero...I hide from myself and the World... Covid sucks....you always teach me to better my life through culinary skills....I AM GRATEFUL FOR YOUR CHANNEL 👍😎
Great recipe. If prunes sound odd to you, look at brown sauce condiments. The ingredients label for A1 sauce has raisin paste pretty close to the top. Or if that has no cultural significance to you---consider the use of dates in HP sauce. Dried fruits can be really non-intuitive flavor enhancers.
Thanks Chef John!!! going to make it this weekend!
Made this today. Instead of rice, I made masa “belly button” dumplings with garlic powder, chives, and olive oil in them. Added them the last 15 minutes or so. This soup was awesome and the dumplings were the perfect addition! Thanks, Chef John, for another great recipe! 👍
ive been using leeks for only two years.. am so happy to see this!!!! i needed the validation that adding 1/2 leeks to melt into soup more or less but adding 1/2 last.. but i didnt know just 20 minutes or exact temp i should use so this really helps a lot... THANK YOU!!!!! i want to make this with homemade egg noodles in it lol :P
Homemade egg noodles…that is a perfect finishing touch. Yum!
I was adding up the time that it takes to make this soup while watching… 3-1/2+ hours! Making this soup is a labor of LOVE! 😍 I'll bet your kitchen smelled amazing. We’re still in Winter, so I will be making this soup on a day when I can relax and enjoy the entire process. Thanks Chef John!
I enjoyed this recipe so much when I made it. I had a little bit of a variation in that I stick blended the first batch of leaks in the broth and then strained it before adding the second half of leeks and the chicken meat and it made for a much goodness.
It seems also that it would make it thicker without the addition of rice.
I MUST cook this soon... Thank you Chef John!
This recipe looks amazing Chef John, thanks for making it.
OMG!!!! That looks amazing!!! Can’t wait to make it! Thanks!!
I followed the recipe and the result was fantastic! Thanks for another great dish!
Looks delicious Chef John! Thank you so much!
Making a batch today! Very much looking forward to it! Thanks Chef John!
Look at that great soup... Yet people still talk crap about British cuisine and say British food is bad etc When it's not bad at all.
Tried this tonight and it really was delicious. I haven't used leeks a lot, so it's nice to learn more about them.
This looks amazing and so perfect for this time of year!
I make this soup now whenever I'm sick. Just the perfect thing for a long, lazy day off work.
Now this is a very simple recipe that I’m going to have to try…looks delicious!
Thank you for all your perseverance Chef John, nobody is better at your hobby...
As an American girl who was born in the early eighties, most of my friends growing up thought I was off my rocker as this has always been my favorite soup. My very own 'Jewish penicillin', if you will. Lovely recipe delivered by the loveliest chef on TH-cam. Thank you Chef John. You have done it again.
Today was perfect for soup, 38 and rainy. I made this but used some wild rice and barley, it was fantastic! Thank you.
That looks really really good. I can’t wait to try it. Thank you!
As a Scot, this brings me so much joy 😊 especially hearing you say bonnie.
Other incredible Scottish soups include Scotch broth, Cullen skink and my favourite, tattie soup.
Chef John on FIRE with the jokes!! No sarcasm, I love the commentary and recipes! Keep it up!
I loved every min of this video lol. Thank you so much!
I’m making this soup as I type this! Thanks-your video was very helpful!
I’m so excited to try this!
My family has been eating homemade chicken soup FOREVER. A few years ago my Mom started adding leeks to her chicken soup. It was transformative. Very delicious!
Definitely don't get your kilt in a bunch while cooking hot soup... it could be a serious safety hazard to one's most delicate parts.
Great recipe, I haven't bought a whole bird for a while and this looks like an excellent reason to do so. Thanks Chef John!
edit: I appreciate the fact that Chef resisted his natural urge to add cayenne in order to stick to the traditional recipe... willpower!
Also, to get a whole chicken out of a braising pot I usually shove one half of a pair of tongs down the neck-hole and clamp down onto the breast, which allows you to easily lift it and drain the liquid from the cavity. With the two-fork method there's a chance that one or both forks can tear free and drop the whole bird back into the pot, which makes a mess and can be a scalding risk.
I absolutely love this recipe! I'm making it now for about the tenth time. I always rewatch the video while it's cooking.
This reminds me of your chicken, mushroom, rice soup that I make all the time. I'm definitely trying this.
I'm Scottish and this is pretty good 👍 it's not our national soup but it's up there.
Adding rice too, well done . That's common in Scotland 👌
This looks awesome! I'm definitely going to try it.
I am going to start this tonight and serve it tomorrow night! It sounds so good, and I love leeks!
I decided to make this soup today. I'm halfway through with it. It smells delicious!!
I love when chef John debunks cooking myths, like skimming the foam on top of broth! After years of making it myself I know that the foam eventually just collects to the side of the pot and sticks, and skimming might actually cloud your broth. It's a waste of time to skim. Just like it's a waste of time to add your liquid a little at a time to a roux. Hot roux. Cold liquid, no lumps! Dump it all in there!
Be still my heart, Chef John! When you said no cayenne, I nearly fainted! Lol. This recipe looks wonderful! Thanks again for an inspirational new recipe!
and it is fact that chicken soup helps you get over a cold.. Natural Zink etc.
and it warms your belly and your soul..
Joe from Germany
Freeeeedom!
Oh yeah! Definitely making this lovely soup asap!
Thanks Chef John!
I enjoyed this soup.
It took a long time to make.
And I'm making it again today. :)
Thank you for suggesting barley. I think that sounds good!
Beautiful looking soup.
It looks delisious!!! I'll try before the winter pass. Thank you from Tenerife :)
Looks amazing. I will be making this, this weekend.
Dried plums. Oy vey. My father grew up in the Santa Clara valley. His family grew plums for processing in to prunes. The variety was French Prune and is my favorite variety of plum. Until recently nobody knew about it. It’s now showing up in produce sections as a hip and expensive fresh plum. So now the best plums are prunes and prunes are now labeled dried plums.
Anyway, the soup looks great. I’ll give it a go.
thanks Chef John! I never knew you could use the leek tops ... makes me want to grow some. Praise God for He is good!
Great recipe! I am definitely going to try it!
Amazing color!
I've always made chicken soup, after roasting the chicken. I've seen you cook it on the stove top in a couple of recipes, so I'm going to try it.
I haven't cooked with leeks, before, and I'm a bit nervous about thorough cleaning. But, of course ... I CAN'T cook scared, OR let the food win. Here I come, leeks!
you won't go back, Caty. They're also excellent in a chicken and leek pie...the sweet/savoury they give is excellent
Then you can try vichyssoise, a cold leek and potato soup. Wonderful with fresh warm French bread.
As David said, leek is great in any dish where you want the savoury-sweet tang of onion in a milder form so it doesn't overpower other flavours.
You can basically think of them as Big Scallions (green onions/spring onions), aside from the fact that you wouldn't use the green parts raw in a salad etc.
They're not particularly difficult to clean, I usually just separate the outer layers a bit after slicing and give them a wash under running water before chopping them up, rather than using "the bowl method" (although I'll certainly be giving that a try!). As Chef John would say... Enjoy!
@@tootz1950 Never tried this, although I've certainly heard of it. Thanks for the recommendation, I note that CJ has a recipe for it too!
I'm trying using leeks for the first time tomorrow morning, I'm really excited especially as we just had a big snow and it's cold as hell!
O man glad to see you still making videos !
I loved your subtle freeeedom cry!! Your awsome 👍🇨🇦
Très bien, chapeau bas, merci.
Looks delicious 😋
Great recipe Chef John! Would you consider doing a video of one of our other national 🏴 soups called "Cullen Skink"? It's a potato and smoked haddock cream soup which might sound disgusting but tastes amazing! I would love to see your take on it 🇺🇸🏴🇺🇸🏴
Have you heard of Chowder? A North American creamy fish and potato soup from the East Coast? It could be that Scottish fishermen emigrated to America and bought their soup recipe with them.
@@BigHenFor I can never see any mention of Chowder without remembering that scene from The Simpsons with Mayor Quimby's son and the French waiter...
"...say it!"
"Shao-dare."
"IT'S CHOWDUH! Say it right."
"Shao-derr." [walks away as Quimby guffaws]]
"Come back here! I'm not through demeaning you!
On a serious note, you're correct; it was traditionally a shipboard dish, mostly served on civilian merchant vessels which had the space and crew necessary to keep and care for livestock such as cows, sheep and goats from which milk could be obtained (any space on a naval ship which might be used to keep animals would typically already be filled by additional crew, non-spoilable provisions, cannon ammunition or other military weapons and equipment, although chickens were sometimes kept for their eggs). The dish was traditionally thickened with hardtack (ship's biscuit) and was brought to the Americas by British and French mariners around the mid-1700s.
Think chef John has already done a Cullen skink ,
@@BigHenFor The other way. Cullen Skink is a relatively new dish and is derived from chowder.
@@BigHenFor You could be right .
Hi, Chef John!!
Looks amazing as usual, sir (thank you!!), and Amen to your, "Freeeeedom!"
❤🇺🇸🙏🇨🇦♥
Looks delicious!
wow. incredible
"We are giving cayenne the day off"😂I made this soup a few days ago when I had flu and it's now one of my favorite recipes. Thank you Chef John :) The smell of a delicious Scottish soup simmering on the stove is comfort food at it's best ☺🍲
Even cooking depends only on the thinnest section, all other sizes don't matter. If the thinest part is the natural leaf the chopped length is just for looks.
That soup looks absolutely delicious! The broth looks so rich and flavorful. I eat prunes every day, so of course I’ll try them in this soup. 😊
That looks about as delicious as any soup I’ve ever seen!!!!
Oh John I can’t WAIT to make it and enjoooooooy
Greetings from Venezuela Chef John, I've learned so much because of you
Great soup. Very tasty.