My husband found this recipe on a Scottish recipe forum. I haven't made it yet, but the recipe title sure caught my eye! Just had to share it with you all, if for nothing else, giggles and grins!
*****-A-Leekie Soup
Recipe courtesy of Julia
3 pound boiling chicken (remove giblets)
3 slices streaky bacon
1 pound flank beef
2 pound leeks
1 large onion
1 teaspoon brown sugar
5 oz Scotch Whisky
2 cups light cream
8 cups of water -- or -- 4 each of water & chicken broth
3/4 cup pearl barley
1/2 cup celery
1/2 cup carrot, medium chopped
4 cloves
1 bay leaf
1 teaspoon dried tarragon
8-10 pre-soaked prunes
Salt & Pepper to taste
Mix whisky, tarragon and sugar in the water/broth mix to make a marinade. Chop bacon and place with chicken and beef in a large bowl. Pour the whisky marinade over. Leave to soak overnight. Place the chicken, etc. in large soup pot. Chop the leeks, (reserving one leek), onion, celery and carrot & add to pot. Add barley, salt and pepper. Bring to boil. Cover and simmer for 2 hours, removing any scum as required. Remove chicken & beef from pot, remove skin and bones. Cut up. Add the cream, prunes and the last chopped leek. Simmer for 10-20 minutes, then serve.
*****-A-Leekie Soup
Recipe courtesy of Julia
3 pound boiling chicken (remove giblets)
3 slices streaky bacon
1 pound flank beef
2 pound leeks
1 large onion
1 teaspoon brown sugar
5 oz Scotch Whisky
2 cups light cream
8 cups of water -- or -- 4 each of water & chicken broth
3/4 cup pearl barley
1/2 cup celery
1/2 cup carrot, medium chopped
4 cloves
1 bay leaf
1 teaspoon dried tarragon
8-10 pre-soaked prunes
Salt & Pepper to taste
Mix whisky, tarragon and sugar in the water/broth mix to make a marinade. Chop bacon and place with chicken and beef in a large bowl. Pour the whisky marinade over. Leave to soak overnight. Place the chicken, etc. in large soup pot. Chop the leeks, (reserving one leek), onion, celery and carrot & add to pot. Add barley, salt and pepper. Bring to boil. Cover and simmer for 2 hours, removing any scum as required. Remove chicken & beef from pot, remove skin and bones. Cut up. Add the cream, prunes and the last chopped leek. Simmer for 10-20 minutes, then serve.
Theresa
Everything tastes better Alfresco!
Everything tastes better Alfresco!