Cock-a-leekie soup
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Cock-a-leekie soup  |
| Categories: | Soup, Slow Cooker, Crockpot |
| Yield: | 6 Servings |
Ingredients
| H | SOUP | ||
| 2 | Leeks, about 500 g (1 lb), trimmed and cleaned | ||
| 25 | grams | Butter, 1 oz | |
| 1 | tablesp. | Sunflower oil | |
| 4 | Boneless, skinless chicken thighs, diced | ||
| 1 | Potato, about 250 g (8 oz), diced | ||
| 1 | liter | Hot chicken stock, 1 1 /4 pints | |
| 65 | grams | Pitted prunes, 2 1/2 oz | |
| Salt and pepper | |||
| H | CROUTES | ||
| 1 | Ready-rolled puff pastry sheet from a 425 g (14 | ||
| — oz) packet of 2, defrosted if frozen | |||
| 1 | Egg, beaten | ||
| Salt flakes | |||
| 1 | few | Thyme sprigs | |
Source
 * |
Slow Cooker* ISBN 978-0-600-61761-7 |
| Edited *RK* 09/28/2008 by | |
| Ulrike Westphal |
Directions
1. Preheat the slow cooker if necessary – see manufacturers instructions. Thinly slice the leeks and separate the green slices from the white slices.
2. Heat the butter and oil in a frying pan, add the diced chicken and fry for 5 minutes, stirring until browned. Add the white leek slices and potato and fry for 2 more minutes.
3. Transfer the chicken and leek mixture to the slow cooker pot. Pour in the stock, then stir in the prunes and a little salt and pepper. Cover with the lid and cook on ‘Low’ for 4-6 hours.
4. When almost ready to serve, stir the reserved green leek into the soup and cook for 15 minutes. Unroll the pastry sheet and cut out 7 cm (3 inch) circles. Cut these in half, then arrange the semicircles on a wetted baking sheet and brush with the beaten egg. Sprinkle with a few salt flakes and the torn leaves from the thyme sprigs. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 7-8 minutes until well risen and golden.
5. Ladle the soup into individual bowls and serve topped with the pastry croutes.
:Preparation time: 35 minutes
:Cooking time: 4 1/4 – 6 1/4 hours
:Slow cooker size: standard
A traditional chicken and leek soup is given an unusual topping of oven-baked, thymeand salt-flavoured crispy puff pastry shapes. Serve the soup with warmed bread rolls or traditional fried bread croutons instead of the pastry croutes if you prefer.
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*=Affiliate-Link to Amazon
