Cock A Leekie Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cock A Leekie Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cock A Leekie Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 pounds boneless, skinless
• chicken thighs, cut into bite-size
• pieces
• 10 cups water
• 1 onion, chopped
• 1/3 cup barley
• 1 (10.5 ounce) can condensed
• chicken broth
• 7 leeks, sliced
• 2 stalks celery, thickly sliced
• 1 sprig fresh thyme, chopped
• 1 tablespoon chopped fresh
• parsley
• 1 teaspoon salt
• 1/2 teaspoon ground black
• pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large pot over high heat, combine the chicken, water, onion and barley

Step 2: Technique & Execution

Bring to a boil, reduce heat to low and simmer for 1 hour

Step 3: Technique & Execution

Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot

Step 4: Technique & Execution

Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper

Step 5: Technique & Execution

Simmer for 30 more minutes, or until all vegetables are tender.