Cock-a-leekie soup
Often called Scotland’s national soup, cock-a-leekie dates back to the 16th century and remains a traditional course at Burns Night and St Andrew’s Day suppers. However, it likely began life in France, as a chicken and onion soup. Rice or barley is sometimes used to make it thicker, while prunes are a hotly contested addition.
Recipe by Abigail Spooner
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Serves: 8
