Cock-A- Leekie Soup

From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman
Published by William Morrow & Company in New York in 1978

1 1/2 pounds fresh leeks, sliced 1 1/4 inch thick
about 2 tsp. salt
1 small chicken
3 cups chicken stock or bouillon
3 parsley Sprigs 1 & bay leaf tied together
1/2 tsp. dried thyme
1/3 cup pearl barley
1 cup heavy cream (or to taste)
salt and pepper to taste
chopped parsley for garnish

Serves 4

1
Cover the leeks with cold water and sprinkle some salt over them, Leave to soak for 20 minutes or so, Rinse well, leeks are usually very sandy.

2
Put the chicken into a large soup pot. Add the stock or bouillon, parsley and bayleaf bundle, thyme and barley. Simmer the soup, partially covered, for about 40 minutes. Then, add the sliced leeks and cook another 15 minutes or so, until the barley is tender.

3
Remove the chicken and reserve, Lift out the parsley bundle and discard, When cool enough to handle, skin and bone the chicken carefully and cut the meat into bite-size pieces. Return meat to soup pot and heat through again.

4
Off the heat, stir in the cream, and season well with salt and pepper. Reheat to just below boiling point. Garnish with chopped parsley.

Note
This soup can be made ahead of time and reheated (or frozen) up to stage 3.
If liked, the soup can be bound with a little cornstarch and water mixture at stage 4