Scottish Cock-a-Leekie Soup with Pearl Barley
Traditional Scottish chicken and leek soup enriched with pearl barley, white wine, and a finish of crème fraîche. Cooked chicken is added near the end to warm through, with fresh parsley scattered on top. A comforting, rustic broth that balances tender leeks and chewy barley with savory chicken stock.
Ingredients
- 1 clove garlic, minced
- 11 oz leeks, sliced into rings
- 1 teaspoon canola oil
- 4 oz pearl barley
- 0.0 oz white wine
- 4 cups chicken stock
- 9 oz cooked chicken, boneless
- 2 ¾ oz crème fraîchesour cream1:1dairyadds dairy
slightly tangier but similar richness
- salt(optional)
- black pepper(optional)
- 2 sprigs parsley, fresh
Instructions
- 1
Mince the garlic and slice the leeks into rings.
- 2
Heat the canola oil and sauté the garlic, leeks, and pearl barley together.
- 3
Deglaze with white wine and reduce the liquid.
- 4
Add the chicken stock, cover, and simmer for 40 to 50 minutes until the barley is still al dente.
- 5
Stir in the cooked chicken and crème fraîche, then heat through.
- 6
Season with salt and pepper.
- 7
Chop the parsley, scatter over the soup, and serve.
Tips
Monitor the soup during simmering to ensure the barley remains al dente and does not overcook.
If using a half cooked hen, ensure all bones are removed before shredding or cutting the meat.
Stir the crème fraîche in gently to avoid curdling; add it off the heat if concerned.
Good to Know
Refrigerate in an airtight container for up to 3 days. The barley will continue to absorb liquid; add stock or water when reheating.
Prepare through the barley simmer stage and chill. Add chicken and crème fraîche when reheating to serving temperature.
Ladle into bowls and garnish with fresh parsley. Serve with crusty bread.
Common Mistakes
Do not skip the al dente check on the barley to avoid mushy texture.
Do not add crème fraîche to a vigorously boiling soup to avoid curdling.
Do not omit the wine reduction step, as it builds depth and prevents a one-dimensional broth.