Cock-a-leekie soup with chicken and puff pastry

Method

Often referred to as 'Scotland's national soup', cock-a-leekie blends leeks, chicken and sometimes prunes. This dish is the perfect pick me up in the winter months.

Prepare the vegetables:

• Peel and chop the carrots
• Chop and then finely dice the leaks

Make the soup:

• Melt ¼ cup of butter in a pan over a medium heat
• Add the vegetables
• Cook over a medium heat for 5-10 minutes
• Add the chicken to the pan
• Cook for 5 minutes
• Add ½ cup of barley and stir
• Add 2 quarts of chicken stock
• Add 1 cup of heavy cream
• Add ¼ cup of white wine
• Bring soup to a boil, then reduce heat to simmer
• Simmer for 1½-2 hours

Make the blonde rout:

• Melt ¾ cup of butter in a pan
• Add ½ cup of flour
• Stir constantly over a medium heat
• Add rout to the soup and stir

Bake the soup:

• Add the soup to oven safe bowls
• Add salt and pepper for taste
• Cover each bowl with puff pastry
• Baste the puff pastry with melted butter
• Place in oven and bake at 425 degrees for 30 minutes

Final presentation:

• Remove from the oven
• Garnish with Italian parsley
• Serve and Enjoy!

*All measurements are U.S. measurements.