Chicken soup is genuine comfort food. On a cold winter's day it is soothing as it takes the edge off the harsh weather. It's tastes great when you are feeling worn and weary. And when you are sick it tastes even better. No wonder it has been used for centuries to cure almost any ailment known to mankind.
There is a variation to this basic soup that has its origin in Scotland. The recipe for Cock-a-Leekie soup was first written down in 1598. In addition to chicken the Scots added some unlikely ingredients: leeks, barley, and prunes. There are also recipes that include parsnips and celery and a variety of spices.
Leeks are a member of the Allium family, just like onions, garlic, chives, shallots, and ramps. They differ from onions in that they have no bulb at their root end and are more delicate and sweeter in flavor. They are now in season and are harvested from Fall to early Spring. It was the Romans who first introduced them to the United Kingdom and they flourished there in the colder climate.
Both the ancient Greeks and Romans prized leeks and believed they imparted a beneficial effect on the throat. While that may or may not be the case, they are known to provide cardiovascular support and combat diabetes, obesity, rheumatoid arthritis and colorectal cancer. They are also instrumental in tissue growth and repair. Nicknamed the "queen of the stockpot" some nutritionists advocate 1 serving a day, every day, of an Allium family member.
Cock-a-Leekie soup is traditionally served on the Scottish national holiday, St. Andrew's Day, which also happens to be the birthday of Robert Burns, Scotland's Bard, January 25.
So put on your kilt and click on this recipe and let the cold north wind howl outside!
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