I only ever had my first taste of Cock-a-Leekie soup (aka chicken and leek soup) last year. I loved it so much that I decided to remake and blog about it in time for Burn’s night. In case you did not know, Burn’s Night, celebrated annually in Scotland, commemorates the life of the poet Robert Burns and his contribution to Scottish culture (such as the rather beautiful “Auld Lang Syne”). I will neither confirm nor deny the rumor that I might have been listening to “Auld Lang Syne” nonstop, whilst testing out versions of Cock-a-Leekie soup. This classic Scottish soup, is simply a chicken and leek soup, made richer by being simmered in chicken broth and thickened with rice. Just the right sort of perfectly warming and filling soup needed on cold, cold, cold winter days. Here is how to make Cock-a-Leekie soup and do serve it up with some warm crusty bread and a dose of music on the side. And for other Burn’s Night recipe inspiration why not check out Food to Glows Burn’s Night Creamy Kale soup, Foodie Quine’s Burn’s Night recipe roundup, Cooksister’s Burn’s Night dinner recipes and Elizabeth’s Kitchen Diary Cullen Skink. Also do check out this spicy lentil soup recipe and this Hoppin John soup recipe. Save
