Cock-a-Leekie Soup
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Heat butter and olive oil over medium-low heat in a deep soup pot.
Remove tough green ends of leeks. Split in half and run under cold water to remove any dirt residue. Slice white and tender green portion into ½ inch (1.25 cm) half moons. Add to soup pot with the minced garlic. Increase heat to medium high. Stir and sauté for 5 minutes.
Peel and slice the carrots into rounds. Dice the potato. As long as they are scrubbed it isn't necessary to peel the carrots or potatoes. Stir into the soup pot and continue to sauté while stirring.
Dice the cooked chicken. Add to pot with the barley, chicken broth, thyme leaves, bay leaves and freshly ground black pepper. Bring to a boil, cover and simmer for 30 minutes or until barley is tender.
Stir in brown sugar. Taste and add salt if needed. How much salt you need depends on the saltiness of the broth. Remove bay leaves.
To serve garnish with fresh chopped parsley (optional garnish).
Helpful Tip
The soup ingredients can be cut in half to make a smaller batch but note that the soup also freezes well.
Nutrition Info
| Per 340 g serving | Amount |
|---|---|
| Calories | 160 |
| Protein | 15 g |
| Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrate | 17 g |
| Fibre | 2 g |
| Sugar | 2 g |
| Cholesterol | 25 mg |
| Sodium | 190 mg |
| Per 340 g serving | % Daily Value |
|---|---|
| Potassium | 16 |
| Calcium | 4 |
| Iron | 10 |
| Vitamin A | 4 |
| Vitamin C | 20 |
| Vitamin B6 | 20 |
| Vitamin B12 | 17 |
| Folate | 10 |
| Zinc | 9 |
