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Leek Soup II

Commonly called Cock-a-leekie


  • 1 capon or large fowl (sometimes an old cock, from which the recipe takes its name, is used), which should be trussed as for boiling
  • 2 or 3 bunches of fine leeks
  • 5 quarts of stock
  • pepper and salt to taste


Well wash the leeks (and, if old, scald them in boiling water for a few minutes), taking off the roots and part of the heads, and cut them into lengths of about an inch. Put the fowl into the stock, with, at first, one half of the leeks, and allow it to simmer gently. In half an hour add the remaining leeks, and then it may simmer for 3 or 4 hours longer. It should be carefully skimmed, and can be seasoned to taste. In serving, take out the fowl, and carve it neatly, placing the pieces in a tureen, and pouring over them the soup, which should be very thick of leeks (a purée of leeks the French would call it).

Time: 4 hours.

Seasonable in winter.

Sufficient for 10 persons.

Note: Without the fowl, the above, which would then be merely called leek soup, is very good, and also economical. Cock-a-leekie was largely consumed at the Burns Centenary Festival at the Crystal Palace, Sydenham, in 1859.


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The Book of Household Management (1861).

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