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Auld Reekie - Cock-A-Leekie Soup

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“This recipe is different from the others in that it has a special ingredient - Scotch Whiskey AND it includes both chicken and beef! The "Auld Reekie" does not refer to the soup being "smokey" but to the origins of the recipe in Edinburgh which used to be called Auld Reekie in the days of coal fires. It will, as the say, "stick to your ribs". Found on website: rampantscotland.com. COOK TIME DOESN"T INCLUDE MARINATING TIME”
READY IN:
2hrs 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the whisky, tarragon and sugar in the water.
  2. Chop up the bacon and place the chicken, bacon and beef in a large bowl and pour the whisky marinade over it. Leave to soak overnight in the fridge.
  3. Place the chicken etc in a large soup pot.
  4. Chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer for two hors, removing any scum as required.
  5. Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required.
  6. Add the prunes and the last chopped leek and simmer for 10 to 15 minutes.

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