It pretty much goes without saying that I am a fan of the Outlander book series and the TV show on Stars. Give me historical fiction mixed with romantic costumes and sexy Scottish brogue and I’m a happy woman. Throw in some adventure and romance and I’m a goner. Hook. Line. Sinker.
I’m deep into book number four of eight in the series and of course I find myself fascinated not only with the entire story, viagra cialis sale but by some of the weirder and quirkier things people eat and drink on the yonder side of the pond. Yes, cialis buy rx I’m taking about you Brits and Scots and even you Irish. So it happened that I was up late one night turning the pages fanatically, unable to tear my eyes away from the page even though it was pushing 11:30pm and I have a 9 month old baby who likes to get up around 2am, that I stumbled upon a Scottish soup by the name of Cock-a-Leekie soup. Now I know it was late, but yes, I chuckled out loud like the secret 12 year old that I am. Then I grabbed my phone to Google what the hell Cock-a-Leekie soup was and how it was made. I was, at once, both happy and disappointed that Cock-a-Leekie gets it’s dubious name from chicken and leeks.
The more I Googled the more I found out that there are literally hundreds of different recipes, all with the same basic ingredients but with some variations. These are my kind of recipes. I like recipes with lots of room to maneuver and opportunities to make it my own. So here is my version of Cock-a-Leekie soup. It’s best served with a giggle. =)
3 boneless/skinless Organic Chicken Breasts; cubed
2 giant Leeks or 4 small to medium sized Leeks; halved and sliced
1 Yellow or Spanish Onion; chopped
1 cup Pearled Barley
5 medium to large Carrots; chopped
1 bottle light beer ( I use local beer like Grain Belt Premium)
1/4 cup prune juice
1/2 cup half + half
6 cups water
1 Tablespoon chicken Bouillon grains or 2 Bouillon cubes
1 Tablespoon Olive Oil
2 Teaspoons Salt
1 Teaspoon Pepper
In a large soup pot set over medium flame, add the olive oil and the onion and the leeks. Saute for 8-10 minutes or until the onions are translucent. Add prune juice to de-glaze the bottom of pan making sure to scrape up bits from bottom of pan. Add the carrots and saute for another 3-4 minutes. Add the bottle of beer and wait until it comes to a boil. Once the beer, onions, leeks and carrot mixture comes to a boil add the 6 cups of water and the Bouillon. Bring to a boil and add the cubed chicken breast and the barley. Reduce heat to a simmer and cook for 30-40 minutes. Soup should still be liquid. If it becomes dry or thick add 1-2 cups of water. After 30-40 minutes reduce heat to low and add half and half. Simmer another 5 minutes. Serve warm with some bread and a giggle!