Scotland's National Soup: Cock-A-Leekie Soup

History: Although it is speculated that this national dish of Scotland probably originated in France as chicken and onion soup, it had become popular in Scotland by the 16th century with the onions being replaced by leeks in the recipe.

The first printed copy of the recipe appeared in 1598 but the name "Cock-A-Leekie" was not universally adopted until the 18th century.

It was even one of the two "soups of the day" on the Titanic's menu the day that it sank.

As with many old dishes, there are nearly an unlimited number of variations based on personal taste and family tradition, but the basic required ingredients include chicken, leeks, and black pepper.

Ingredients:

1 whole chicken [traditionally an old cock (rooster)].

12 large leeks - Cut up into one-inch chunks rejecting the coarser green parts. Although any leek will do, 'Musselburgh' leeks are a Scottish variety.

1 tablespoon salt.

5 quarts water.

Black Pepper to taste.

Other ingredients that are sometimes included along with the above ingredients can include four pounds of beef, or a pound of bacon, and a dozen or more finely sliced prunes.

The whole chicken is trussed, as if for roasting, and then boiled in a large pot in about a gallon of water, along with the salt, pepper, and leeks. Cover the pot and allow the contents to stew slowly for four hours. If using any of the optional ingredients, they are included in the pot as well.

To serve, remove the chicken from the pot, carefully carve it into pieces large enough for individual servings, place them in a tureen, and pour the soup over them.

 Stores well and makes four to six servings.