Cock-a-leekie, Scottish Soup with Leeks and Peppered Chicken Stock

Makes: 2 liters. Cooking time: 3/4 hour.

Ingredients:

— 2 liters White Chicken Stock
— 75 grams butter
— 450 grams white of leek
— 100 grams breast of boiled chicken
— 10 cooked prunes
— seasoning of salt and pepper

Method:

(1) Melt the butter in a deep saucepan, add the strips of leek and sweat them.
(2) Add the stock, bring to the boil and skim.
(3) Add the strips of chicken and prunes.
(4) Season to taste and correct the ratio of garnish to liquid.

Note:
The correct ratio of garnish to liquid should be approximately one-third garnish to two-thirds liquid.

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