Cock-a-Leekie Soup - Scottish Chicken Soup - Food Wishes
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- Опубліковано 20 вер 2024
- This amazing Scottish chicken soup is probably best known for its highly entertaining name, but it’s much more than that. Thanks to lots of leeks, and a surprising secret ingredient, this is one of the most savory, and delicious soups you will ever taste. Enjoy!
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hi chef john! my name is jaylyn and i’m also from the sf bay area (: I’ve been watching you since I was 8 or 9 and i’m 17 turning 18 this year! I just wanted to say thank you for being such a big inspiration in my passion for cooking, I remember binging your videos when I was in 3rd grade. your jokes are always so classic to me haha hope you’re having a wonderful day!!
How _you_ doin?
@@HunterTinsley she's 17, creep.
That's so sweet! Been here for like 10 years too!
Wait, Jaylyn? My name is pronounced the same way!
Our battle will be legendary
same! i started watching when i was around 12, im now 23. chef john's videos are a comfort and make me genuinely happy
Nice, growing up in Scotland we tended to eat soup at least two meals out of the day. Usually Scotch Broth or Cock-A-Leekie. There was always a pot on the go & soup, like stew tastes better the next day anyway. It may seem like a lot of soup to be eating, but its one of the most nutritious, cost effective & time saving ways to feed a family.
Never got bored of it either as it would change depending on what vegetables were in season. My favourite bits of the soup were always the pearl barley & the leek pinwheels.
Now in my 50's & still enjoy sitting down to a bowl of soup with some bread & butter for dunking into it.
We used to have an old pressure cooker that it was sometimes cooked in, was always in fear of it going BANG! Luckily I have an Instant Pot now & its much safer & quieter.
I've a pot of soup on the go now, we've a couple of storms due to hit Scotland this week, so sitting down with a hearty bowl of comforting soup as the wind & rain lash against the windows sounds like a good plan.
This makes good sense to me, and I’d rather have a bowl of soup with a meal than a salad if I have to choose. An everlasting pot of soup on the go sounds like such a good thing.
"It may seem like a lot of soup to be eating, but its one of the most nutritious, cost effective & time saving ways to feed a family." I've found this to be so very true. It's also a fantastic way of re-purposing veggies that are getting older in the fridge!
I love soup. A kitchen without a weekly, working pot of soup is not a real kitchen to me.
Did your mother put prunes in this soup? Where did he that from?
@@janonthemtn Only had it a couple of times with prunes in. [But then I'm not a fan of prunes]. It used to be more common, especially at big houses/estates & restaurants. If you read a lot of the old Scottish cookbooks there's usually the addition of prunes. But I don't think I've seen it cooked that way in the last few years.
So maybe chef John has been looking through some old or traditional cookbooks!?
I'm from/in Scotland. While Cock-a-Leekie is a fairly popular "soup of the day" I think if you asked most Scots what they consider the "national soup of Scotland" a more common answer would be Scotch Broth. That's a vegetable soup usually with a meat stock and thickened with barley.
See in Canada, if you asked for “scotch broth” I think you’d just be served whiskey
Scotch Broth Soup is one of the best comfort soups ever
Im in the USA and Scotch Broth is my favorite #1 soup. Whenever I have lamb roast, I save the leftovers and bones for it.
@@nerdisaur Aged 65, I’m more of a dinosaur. But Scotch Broth is/was in the Campbell’s soup line. The broth is traditionally from lamb bones. My favourite for lunch in elementary school.
Haha, as soon as he said that I instantly thought 'Cullen Skink'!
As a Scotsman, I LOVE this soup..
We tend use barley in the soup
Agreed. Barley is absolutely right for this soup.
@@rbettsx Barley was a must in my granny's version...and she knew her soup
@@davidlittle7182 Mmm Grannies make the best soup 😘
@@Turtytreeandaturd my Mum's mum was better than my Dad's mum
I thought that Scots only got their nutrition from beer. I'm so disappointed.
As a long-time viewer from Glasgow, this was like a glitch in the Matrix seeing you post this. One of my Gran’s favourite soups and something most of my English friends have never heard of. You really did it justice! Thank you!
Same here (Falkirk) - did a huge double take and had to watch it immediately
Same here - Leith! I couldn't resist a wee look either.
Sunshine on Leith,born in Leith 1939.
May I ask what your Gran served this with? I'm trying to think of side dishes.
@@jennhoff03 just buttered white sliced bread :) Often Scottish plain bread (such as Mother’s Pride) which is robust and great for dipping in soup, but soft white bread works great too.
in chinese cuisine we often add dried red dates (jujubes?) to our savory soups which helps balance the flavor (and adds health benefits) and this reminds me of doing that, i definitely want to try this since i love soup. thanks chef john!
Do you remove them, or leave them in?
@@jvallas my mom leaves them in, after they've been boiled the flavor is actually quite mild and nice
@@Tenshi6Tantou6Rei Thanks. It sounds tasty!
Jujubes are great flavor balance to both lamb and rabbit dishes ❤
I love that you're not always telling me to put something in a food processor.
I done this for my channel last year :) I’m Scottish and recon this was a fab recipe ♥️
I love your channel! And your accent! Very cool to see you here.
That's so funny! I was going to ask you on your latest video if you had a recipe for this!
I love your channel too, Cheryl. Good recipes and fabulous scenery.
I clicked on this because I thought it was a What’s For Tea post! I was (pleasantly) surprised by Chef John’s voice. Now I’m off to see your version too!
cool. will have a look at your channel :)
We have four - at least - famous soups in Scotland. Cock-a-leekie, tattie (potato) soup, cullen skink and scotch broth. The addition of prunes is a new one on me but seems like a great idea. Thank you Chef John! We have two storms hitting Scotland this week with rain and cold winds. Time to make soup!
I really want to try cullen skink with some GOOD smoked haddock or sable.
Cullen Skink 😍😍😍
Thank you for sharing your indepth knowledge! My hubby is Scots-Irish from the line of original East Texas Scots-Irish settlers.
I'm going to try these!! Thank you so much! I think his mother and sissy are going to be overjoyed, as well! "Soup from your motherland!" 🤣❤
Stay warm, and safe! 💕
Typically garnished with a prune, never seen prunes used in the broth and I have made many a pot at many a restaurant in Scotland.
@@Christine-777 Tell your Mother-In-Law, "Yer Bum's oot the windae!" See if she can figure it out! Have fun making them and if you'd like a suggestion for something else Scottish, a good old fashioned Scottish fry up for breakfast wouldn't go a miss. You can buy most of the stuff off the shelves and you can make the potato scones and lorne sausages fairly simply (they keep well in the freezer if you make a larger batch!) and if you're really adventurous, your own brown sauce for on the side!
All the best from Glasgow, Scotland. And be sure to come visit one day. We're a lovely bunch over here... but bring an umbrella!
A soup that features two criminally underused ingredients in American cuisine: leeks and dried plums? I'm in!
erikjaroy - and, has a pornographic sounding name! i'm in...
I always thought turnip was the magic ingredient. My soups never came out like my grandmothers until I discovered that :)
There are a handful of chefs and cooks that make me think to myself, “If I only cooked this person’s recipes the rest of my life, I’d have a healthy, varied, delicious repertoire.” You’re one of ‘em.
Who are the others, may I ask?
@@jennhoff03 Top of my head: ina Garten, recipetineats, Joshua Weissman, Glen & friends, thetipsyhousewife, America's test kitchen, Kent rollins.. I check so many that I've left out tons, but my memory is awful. Those profile names are mostly UA-cam or Instagram names.
@@jvallas Ooooh, that is a great list! Thank you! I've only watched 2 of those. And I've been getting bored of the same ones, so this is great. Thanks!
@@jennhoff03 You bet! Of course, we all like different personalities, but they all have interesting dishes I'd like to make. (Josh is goofy sometimes,but he's really knowledgeable about food. 🥴)
and it is fact that chicken soup helps you get over a cold.. Natural Zink etc.
and it warms your belly and your soul..
Joe from Germany
Chef John nuances are more fulfilling and warming than the food he is cooking.
At least on a par! 😁
Finally a Scottish recipe!!! I sat all the way through grinning like a madman at all the wee Scottish references 😂 Hello from Glasgow, John. Yer bum's oot the windae!
Do you know the poem that starts “Wee Chookie Birdie so lo lo, laid an egg on the window sole?” ( I have no idea about my spelling.) My Scottish grandfather used to recite only the first 2 lines - maybe 65 years ago now - and I’ve always wondered how the rest of it goes. It’s been a while since I tried to find it; maybe it’s more discoverable now. Your last remark reminded me. ❣️
Oh, my gosh, I did find it, several sites have it - here it is as a song: ua-cam.com/video/8WRtEmKfFN8/v-deo.html
The first time I had this I was in Scotland. I love this soup and I make it often. It’s so comforting.
Back in the early 90’s there was a movie called The Witches with Angelica Huston. It was set in Scotland and they mentioned this soup (one of the protagonists’ father didn’t like it - he wanted Cress soup but the kitchen was out). I always wondered what Cock-a-Leeky soup was and after 3 decades I do. Thank you!
Samsies! I thought at the time, Rowan Atkinson was just being funny. I'm from the US and I was today years old that this is a real soup.
Very weird, very unusual movie but sooo fun when you're a kid.
As soon as I saw this video pop up, I instantly said to myself “I DON’T want Cockaleekee, I want CRESS!”
@@Rdwrer - From the same author of "Charlie and Chocalate Factory" Roald Dahl. Produced by Jim Henson. I believe they've just released a remake last year.
Nicolas Roeg's film adaptation of The Witches begins briefly in Norway and then moves swiftly to England, where it stays. Most of the story takes place in Bournemouth, on the south coast of England. Scotland isn't involved.
Your my Hero...I hide from myself and the World... Covid sucks....you always teach me to better my life through culinary skills....I AM GRATEFUL FOR YOUR CHANNEL 👍😎
I'm 30 minutes away from this being ready! I made it for my umommy and udaddy since they love soups and my dad's Scottish and it's freezing in Ohio lately. Thanks chef!
got me a slow cooker. a cheap £40.00, but large capacity thing with timers and all that. It's changed my life! I only bought it because i was inspired by one of chef John's recipes for cooking a chicken. Thanks chef John. I always thought a slow cooker was for stews and and soups, but it's good for using bones to make stock also. dont have to use ot for the entire cooking process either. combined with super high heat oven and salting, you can get a really good crispy skin with perfect tenderness of the chicken meat
I make this soup now whenever I'm sick. Just the perfect thing for a long, lazy day off work.
I am laughing so loud!
The recipe sounds amazing. But the sense of humor and the jokes made my day!
Thank you Chef John!
This is the soup that was featured in The Witches!
Ya know how sometimes you can catch a glimpse of chef in the reflection on the appliances or oven door? I seriously hoped we'd get one of those and chef would be in a kilt! I've tried to get my hubby to wear one for 35 years. 😃
I made this last night. It’s a process but so worth it! Yum! I used 5 prunes but will use more next time.
Thank you Chef John! You’ve been my go-to for years. Every single recipe comes out perfectly. ❤️
You are, after all, the Betty Boop of this provocatively named soup.
I tend to add a little rice to most soups, especially a tomato soup. Really does add extra “creaminess” without the additional calories of using cream
Chef John on FIRE with the jokes!! No sarcasm, I love the commentary and recipes! Keep it up!
I made it today and it was absolutely terrific! I even took the extra hour to make the stock. Thank you very much for the excellent tutorial.
I came for the food, but must confess, I did so enjoy the wonderful sense of humor! With Chef John, always wonderful food, and always a delightful bit of fun too!!❤
Och Sean, you brought a tear to the eye of this Teuchter. Cock - a - Leekie was always enjoyed at our home. You brought back many a memory to this exiled Scot. I see you also have another fan (What's For Tea) whom I watch regularly, and it is nice to see someone from hame on his channel. slàinte mhath
ive been using leeks for only two years.. am so happy to see this!!!! i needed the validation that adding 1/2 leeks to melt into soup more or less but adding 1/2 last.. but i didnt know just 20 minutes or exact temp i should use so this really helps a lot... THANK YOU!!!!! i want to make this with homemade egg noodles in it lol :P
Homemade egg noodles…that is a perfect finishing touch. Yum!
I have been watching Food Wishes since I was around 18 years old. I have always learned so much from these videos and I continue to learn something new!
I will definitely try this. This looks fantastic. Chef John, you should look at Scotch Broth Soup, one of the best comfort soups and so good
My family is of Scottish descent and I made this soup as part of Christmas dinner the year before last!
I've made this soup twice now and and I think I'll continue making it for years to come. Thank you for your wealth of entertaining and delicious content. I've been watching you for years and everytime I make something from one of your videos, it's a big hit with my family and friends. Bless you, sir
If you wanna rock out with your Scottish national soup out. 🤣😂 Lol. Made my day
He was gonna say something else but suddenly changed to Scottish national soup lol really got me 🤣🤣
I enjoyed this recipe so much when I made it. I had a little bit of a variation in that I stick blended the first batch of leaks in the broth and then strained it before adding the second half of leeks and the chicken meat and it made for a much goodness.
It seems also that it would make it thicker without the addition of rice.
This dude deserves to be on the Mt. Rushmore of great human beings along with Bob Ross, Julia Child and Mr. Rodgers.
Great recipe Chef John! Would you consider doing a video of one of our other national 🏴 soups called "Cullen Skink"? It's a potato and smoked haddock cream soup which might sound disgusting but tastes amazing! I would love to see your take on it 🇺🇸🏴🇺🇸🏴
Have you heard of Chowder? A North American creamy fish and potato soup from the East Coast? It could be that Scottish fishermen emigrated to America and bought their soup recipe with them.
@@BigHenFor I can never see any mention of Chowder without remembering that scene from The Simpsons with Mayor Quimby's son and the French waiter...
"...say it!"
"Shao-dare."
"IT'S CHOWDUH! Say it right."
"Shao-derr." [walks away as Quimby guffaws]]
"Come back here! I'm not through demeaning you!
On a serious note, you're correct; it was traditionally a shipboard dish, mostly served on civilian merchant vessels which had the space and crew necessary to keep and care for livestock such as cows, sheep and goats from which milk could be obtained (any space on a naval ship which might be used to keep animals would typically already be filled by additional crew, non-spoilable provisions, cannon ammunition or other military weapons and equipment, although chickens were sometimes kept for their eggs). The dish was traditionally thickened with hardtack (ship's biscuit) and was brought to the Americas by British and French mariners around the mid-1700s.
Think chef John has already done a Cullen skink ,
@@BigHenFor The other way. Cullen Skink is a relatively new dish and is derived from chowder.
@@BigHenFor You could be right .
Made this today. Instead of rice, I made masa “belly button” dumplings with garlic powder, chives, and olive oil in them. Added them the last 15 minutes or so. This soup was awesome and the dumplings were the perfect addition! Thanks, Chef John, for another great recipe! 👍
A great recipe, but even better is the sheer enjoyment you have brought to your members.(and the community)
Great recipe. If prunes sound odd to you, look at brown sauce condiments. The ingredients label for A1 sauce has raisin paste pretty close to the top. Or if that has no cultural significance to you---consider the use of dates in HP sauce. Dried fruits can be really non-intuitive flavor enhancers.
Dried plums. Oy vey. My father grew up in the Santa Clara valley. His family grew plums for processing in to prunes. The variety was French Prune and is my favorite variety of plum. Until recently nobody knew about it. It’s now showing up in produce sections as a hip and expensive fresh plum. So now the best plums are prunes and prunes are now labeled dried plums.
Anyway, the soup looks great. I’ll give it a go.
I've always made chicken soup, after roasting the chicken. I've seen you cook it on the stove top in a couple of recipes, so I'm going to try it.
I haven't cooked with leeks, before, and I'm a bit nervous about thorough cleaning. But, of course ... I CAN'T cook scared, OR let the food win. Here I come, leeks!
you won't go back, Caty. They're also excellent in a chicken and leek pie...the sweet/savoury they give is excellent
Then you can try vichyssoise, a cold leek and potato soup. Wonderful with fresh warm French bread.
As David said, leek is great in any dish where you want the savoury-sweet tang of onion in a milder form so it doesn't overpower other flavours.
You can basically think of them as Big Scallions (green onions/spring onions), aside from the fact that you wouldn't use the green parts raw in a salad etc.
They're not particularly difficult to clean, I usually just separate the outer layers a bit after slicing and give them a wash under running water before chopping them up, rather than using "the bowl method" (although I'll certainly be giving that a try!). As Chef John would say... Enjoy!
@@tootz1950 Never tried this, although I've certainly heard of it. Thanks for the recommendation, I note that CJ has a recipe for it too!
I'm trying using leeks for the first time tomorrow morning, I'm really excited especially as we just had a big snow and it's cold as hell!
Big love from Scotland
As an American girl who was born in the early eighties, most of my friends growing up thought I was off my rocker as this has always been my favorite soup. My very own 'Jewish penicillin', if you will. Lovely recipe delivered by the loveliest chef on UA-cam. Thank you Chef John. You have done it again.
I was adding up the time that it takes to make this soup while watching… 3-1/2+ hours! Making this soup is a labor of LOVE! 😍 I'll bet your kitchen smelled amazing. We’re still in Winter, so I will be making this soup on a day when I can relax and enjoy the entire process. Thanks Chef John!
My family has been eating homemade chicken soup FOREVER. A few years ago my Mom started adding leeks to her chicken soup. It was transformative. Very delicious!
The oils catching the light while eating the soup were mesmerising.
Just caught a cold from attending a children's birthday party, and I'm giving this one a try tomorrow! I'm pregnant, and I have a toddler so the simpler the recipe the better!
Tried this tonight and it really was delicious. I haven't used leeks a lot, so it's nice to learn more about them.
Absolutely perfectly made Chef John! Thank you! X
Definitely don't get your kilt in a bunch while cooking hot soup... it could be a serious safety hazard to one's most delicate parts.
Great recipe, I haven't bought a whole bird for a while and this looks like an excellent reason to do so. Thanks Chef John!
edit: I appreciate the fact that Chef resisted his natural urge to add cayenne in order to stick to the traditional recipe... willpower!
Also, to get a whole chicken out of a braising pot I usually shove one half of a pair of tongs down the neck-hole and clamp down onto the breast, which allows you to easily lift it and drain the liquid from the cavity. With the two-fork method there's a chance that one or both forks can tear free and drop the whole bird back into the pot, which makes a mess and can be a scalding risk.
As a Scot, this brings me so much joy 😊 especially hearing you say bonnie.
Other incredible Scottish soups include Scotch broth, Cullen skink and my favourite, tattie soup.
Thanks Chef John!!! going to make it this weekend!
Today was perfect for soup, 38 and rainy. I made this but used some wild rice and barley, it was fantastic! Thank you.
I’m making this soup as I type this! Thanks-your video was very helpful!
OMG!!!! That looks amazing!!! Can’t wait to make it! Thanks!!
FREEDOMMMMM! Thank you for the Braveheart reference Chef John! You always bring the joy. :)
Thank you for all your perseverance Chef John, nobody is better at your hobby...
This reminds me of your chicken, mushroom, rice soup that I make all the time. I'm definitely trying this.
I trust that this is delicious because of the way you were putting it away at the end!
Thank You cheers from Pennsylvania 👍👍👍🇺🇸🇺🇸🇺🇸
Much love from another long term Scottish follower!
Braveheart is one my favourite movies of all time. When Chef John cried "Freedom" I didn't know how to react.
I'm Scottish and this is pretty good 👍 it's not our national soup but it's up there.
Adding rice too, well done . That's common in Scotland 👌
I loved your subtle freeeedom cry!! Your awsome 👍🇨🇦
Monsieur Chef, I just wanted to say that Wallace-Freedom joke at 3:05 definitely landed haha. I went back and listened to that a second time
Even cooking depends only on the thinnest section, all other sizes don't matter. If the thinest part is the natural leaf the chopped length is just for looks.
I absolutely love this recipe! I'm making it now for about the tenth time. I always rewatch the video while it's cooking.
Added potato was a staple in my family, from my grandmother to mother, i can taste it now
Never knew about the prunes though will have to ask around.
Good job Chef
Hi, Chef John!!
Looks amazing as usual, sir (thank you!!), and Amen to your, "Freeeeedom!"
❤🇺🇸🙏🇨🇦♥
I made this tonight just as your recipe says except I used barley instead of rice.
Delicious!!!
I love when chef John debunks cooking myths, like skimming the foam on top of broth! After years of making it myself I know that the foam eventually just collects to the side of the pot and sticks, and skimming might actually cloud your broth. It's a waste of time to skim. Just like it's a waste of time to add your liquid a little at a time to a roux. Hot roux. Cold liquid, no lumps! Dump it all in there!
Look at that great soup... Yet people still talk crap about British cuisine and say British food is bad etc When it's not bad at all.
I loved every min of this video lol. Thank you so much!
To my shame I havent watched many of your vids lately,but rest assured you havent lost your touch thanks for your vids mate👍
When making chicken soup, I always remove the white meat early. Then I add it to the soup right before serving. Much more tender result☺️
I like to thicken chicken soup with cut okra. It would work pretty nicely with the leeks. I just used both in a traditional chicken soup (and yes it had carrots and celery) and it was great. Looking forward to rocking out with this soup. Ha.
Is the secret ingredient CAYENNE?? 🤣 Chef, John, I am obsessed with cayenne now for years because of you! Thank you!! 💞
I followed the recipe and the result was fantastic! Thanks for another great dish!
Beautiful looking soup.
Be still my heart, Chef John! When you said no cayenne, I nearly fainted! Lol. This recipe looks wonderful! Thanks again for an inspirational new recipe!
Thank you for suggesting barley. I think that sounds good!
Hello from Scotland Chef John. Quite a few of us responding to your lovely recipe for Cock-a-Leekie soup. I also use prunes in my version - a lovely flavour to add - but usually chop them finely and add to the soup before simmering for 20 mins or so. I will definitely try using them in the stock next time though to make a comparison. Love your channel!
If you get a chance to try it, if you could report back which you preferred, I’d find that interesting!
What an easy, wonderful recipe! Just lots of wait time, but otherwise no advanced techniques or exotic ingredients.
"We are giving cayenne the day off"😂I made this soup a few days ago when I had flu and it's now one of my favorite recipes. Thank you Chef John :) The smell of a delicious Scottish soup simmering on the stove is comfort food at it's best ☺🍲
O man glad to see you still making videos !
5:52
Oh my 😅
I decided to make this soup today. I'm halfway through with it. It smells delicious!!
thanks Chef John! I never knew you could use the leek tops ... makes me want to grow some. Praise God for He is good!
You have the best damn voice. I could listen to you read the phone book for hours. ;)
I made it this week. I started a bit late in the afternoon for the soup to be ready by dinner time. Having no plan B for dinner I mixed cooking methods... in my InstantPot for part one, simmering in a pot on the stove for part two, & back to the InstantPot to finish. I saved myself approximately an hour & a half of cooking time by doing so. I didn't get the cook times in the InstantPot exactly right. I overcooked the chicken a little, as well as overcooking the second batch of leeks... more experimentation is required there. So I think I can improve on the texture of the ingredients in the finished product. I also plan to try using barley as a thickener instead of the recommended rice to up the fibre content. But the soup was delicious! An added benefit was that I used the product I drained out of the stock, added it to the chicken carcass and my store of vegetable cuttings that I use to make vegetable stock and made a cock-a-leekie flavored stock for later use. Interestingly my wife mistook the stock for the left-over soup and added it to some rice for an afternoon meal that she said was tasty enough not to realize her mistake. This is new favorite in our household and will certainly be added to our collection of regularly cooked meals. Thanks Chef John. Another winner.
Thank you for sharing this, Chef John! We make New England clam chowder with leeks. They do make a big difference. We'll be sure to try Cock-a-Leekie Soup with the next bunch of leeks we get. 😎
Very nice. Would like to see other Scottish recipes.
Mince and tatties,scotch broth, roll/bread and square sausage with potato scone, stovies.
How salacious, Chef. John..!
My Food Wish is Pizza al Padellino. All your pizza recipes have been so fun, informative and delicious. Please consider this classic Turin dish! 😁
Made this one and loved it. The soup definitely needed salt, but we added to the bowl(s) as needed. Although the final product was a bit "one note" for us, adding some spices and herbs really pumped it up. Yes, Mr John, we added cayenne. Awesome. Thanks for all you do!
That is just about what my American farm raised mother would make. Just good country cookin’!