I know, I know. It's a very funny name for a dish. The Scots are creative people and definitely have a sense of humor. :)
As the name might suggest, this soup is made mostly with leeks and chicken meat. It sounds simple, but it's actually very hearty and quite yum.
Recipe source: here.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Brie walnut spread (French-style).
Five years ago: Pa amb tomàquet (Spanish/Catalan tomato bread) (vegan).
Six years ago: Field salad with parsley and breaded Camembert.
Seven years ago: Gyeran-Jim (Korean fritata with green onion).
Eight years ago: Baby making and no cooking :).
- 4 chicken legs
- 8 cups water or chicken stock
- 3 large leeks, sliced and washed well
- 1/2 cup barley, uncooked
- 1/2 TB dried thyme
- salt and pepper
- 12 prunes, sliced
- handful of parsley (optional)
Place the chicken into a large soup pot. Add 8 cups of water and bring to a boil until chicken is cooked through, about 45 minutes. Remove the chicken from the pot and cut into chunks once cool.
Add leeks, barley, salt, pepper and thyme to the broth. Cook for about 40 minutes until the leeks are tender and the barley is cooked.
Towards the end of cooking time, add the chicken and the dried prunes to the pot.
Transfer into serving bowls. Serve with parsley if you want. It's done, dig in! :)
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